National Gazpacho Day
annually on December 6th
Gazpacho, also known as gaspacho or Andalusian gazpacho, is a cold vegetable soup that is celebrated today. The roots of the the soup go back to Greek and Roman times, but it came into its current form in Andalusia, the southern region of Spain. It is still widely eaten in Spain, as well as in neighboring Portugal, especially during the summer months. In the United States it is also popular during the summer; originally it was only prevalent in the South, but now it is mainly featured on menus in the West.
The ingredients, texture, and how thick the gazpacho is varies greatly depending on where you are. Each region of Andalusia has a distinct variety. Common ingredients included in Andalusian gazpachos are stale bread, tomato, cucumber, bell pepper, garlic, onion, salt, water, vinegar, and olive oil. Cassell's Spanish Dictionary lists the original recipe as oil, vinegar, onions, garlic, and bread crumbs. There is a belief that tomatoes and peppers, which are popular in the dish in the United States, were added to the Spanish version after being brought to Spain from the Americas. Today many other varieties don't include tomatoes at all though, but include ingredients such as avocados, grapes, watermelon, cucumbers, parsley, and seafood instead. Gazpacho is often served with garnishes like chopped eggs, bread crumbs, onions, scallions, and peppers.
How to Observe
Although gazpacho is usually eaten during the summer, today gives you a chance to enjoy it during a colder month. There are many varieties of gazpacho; pick one out and make it.