gazpacho

noun

Etymology: From Spanish gazpacho, perhaps via Mozarabic *gazpelağo from Latin gazophylacium (“treasure-chest in a church”), alluding to the diversity of its contents. Alternatively, related to Spanish caspicias (“remnants”).

1. A cold soup of Spanish origin, made with olive oil, vinegar, bread and raw vegetables such as tomatoes, garlic, onion, cucumber and sweet peppers.

   “First, as to the title: Gazpacho is the name of a dish universal in, and peculiar to, Spain. It is a sort of cold soup, made of bread, pot-herbs, oil, and water. Its materials are easily come by, and its concoction requires no skill.”

   “[…] I’d rather have my fill of gazpacho than be subject to the misery of a meddling doctor who kills me with hunger, and I’d rather lie in summer under the shade of an oak, and in winter wrap myself in a double sheepskin jacket in freedom, than go to bed between holland sheets and dress in sables under the restraint of a government.”