The Andalusian gazpacho is one of the most famous dishes in Spain, especially since it is a very cold soup ideal for the summer months. Its origin is little known, although it has usually been considered a dish from the interior of Andalusia, where vegetables and olive oil abound. This is why is known as the Andalusian gazpacho.

Although in the 18th century the first dictionary of the Royal Spanish Academy already mentions it as: “A certain kind of soup or stew, which is made regularly with broken bread, oil, vinegar and garlic and other ingredients according to the taste of each one. It’s regular food for reapers and rustic people “

The truth is that it seems that its origin dates back at least to Al-Andalus from the 8th century, where a soup was prepared with bread, garlic, olive oil, vinegar, salt and water, crushed and served as a soup. But some people suggest that it may come from the “posca”, a drink made with vinegar and water that the Roman soldiers who arrived in Hispania dipped in bread with oil.

Even the famous Roman poet Publio Virgilio Marón mentioned a very refreshing drink called “moretum”, prepared with garlic, aromatic herbs and vinegary wine. Also, the Greeks took a mixture of water, barley and herbs, called “kykeón”.

But the most specific data of what is now known as gazpacho date back to the sixteenth century, when the tomato and pepper (which are now indispensable in the gazpacho) came from America. Afterwards, the gazpacho began to be consumed by the highest social classes.

And finally it was Eugenia de Montijo, wife of Napoleon III, who brought the recipe to France and quickly internationalized it.

But the question is that Spain if there is no gazpacho, there is no summer. And if you want to try a cold one, made in the traditional way and with the freshest ingredients, all you have to do is come to El Anciano Rey. You will love it.