The origins of gazpacho andaluz are mysterious, and like most things from our past have never been truly documented. What writing does exist is filled with inaccuracies, but the  general consensus is that the pre-Roman Andalucians (Ibericelts) were making something akin to Gazpacho in Phoenician (and Carthiginian) times. Although, to really confuse matters so were pre-Roman Italian peninsula peoples. So what is the traditional Spanish gazpacho andaluz recipe?

The traditional Spanish Gazpacho Andaluz recipe is a simple and refreshing soup made with ripe tomatoes, cucumbers, peppers, bread, garlic, olive oil, and vinegar. The ingredients are blended together into a smooth puree and then chilled, making it a perfect summer dish.

There are several variations of the recipe, with some adding ingredients such as onions, celery, or watermelon, but the basic concept remains the same. Gazpacho Andaluz is typically served cold, garnished with diced vegetables such as cucumber, tomato, and peppers, and drizzled with a bit of extra virgin olive oil. The soup is known for its light, bright flavors and its ability to cool and refresh on a hot summer day.

In fact, a cold meal of stale bread, vinegar, olive oil, garlic, and water is common in the bread eating cultures surrounding the Mediterranean, the concept is even alluded to in the Old Testament book of Ruth (2.14) “’Come thou hither, and eat of the bread, and dip thy morsel in the vinegar.”

To confuse matters even more, the tomato plant is from South America and didn’t get to Europe until after the Spanish Conquest of the Americas from 1492 onwards… Ummm… anyway, less about that and more about the recipe :)

The famous (or infamous) Jamie Oliver Gazpacho Recipe