There is the Natural Gazpacho among the typical dishes of our gastronomy best known internationally
There are many and varied theories about the origin of the Natural Gazpacho but there is something true and that this product, as we know it, has a relatively recent history.
The origin of the gazpacho goes back, at least, to the Roman era and in its beginnings towards a dish prepared with olive oil, crumbled bread, salt and vinegar and sometimes incorporated other products such as garlic and ground almonds among others.
It enjoyed great acceptance and popularity during the time of Muslim occupation, in which it remained unchanged in its composition.
Therefore, the word gazpacho refers fundamentally to the fact that it is a chopped or crumbled food, to the point of having that denomination, with some very different complement, others such as the Spanish gazpacho, whose elaboration is made with bread, meats , oil and other products that have nothing to do with the components of the Natural Gazpacho, except being found also chopped or crumbled.
The current Natural Gazpacho formula comes from the beginning of the 19th century, when tomato and some other vegetable products such as pepper, cucumber and onion were incorporated into its preparation.
Summing up the characteristics of its composition, the products that make up the Natural Gazpacho are Olive oil, bread, tomato, cucumber, pepper, garlic, onion, vinegar and water.
These products are subjected to a “mash” and its mixture, resulting in a very fine drink that is served fresh and that make the Gazpacho Andaluz is, according to some authors, halfway between a soup and a salad.
It is usually served in a bowl accompanied by a garnish with bread, cucumber, pepper, tomato and onion so that each diner adds the proportion of them that he deems appropriate.
Although the Natural Gazpacho is a very traditional product throughout southern Spain, by communities such as Andalusia, Extremadura and even La Mancha, and its consumption extends over almost the entire peninsula, it is perhaps Andalusia that has contributed most to its Fame and this is why this product is known as Gazpacho Andaluz rather than as Natural Gazpacho.
Foreign tourism has contributed greatly to its international fame, especially from central and northern Europe, who have known and consumed it in our country during their travels and have appreciated its extraordinary flavor and freshness that make it an essential dish for The hot weather.
There are also authors who attribute an important part of the dissemination of the Natural Gazpacho to Empress Eugenia de Montijo, wife of Napoleon, and who made her knowledge possible throughout the territories of her husband’s empire.
You can buy Natural Gazpacho online through our Gastronomic Spain page.
