gazpacho

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gaz·pa·cho

 (gə-spä′chō, gəz-pä′-)
n. pl. gaz·pa·chos
A chilled soup made with chopped tomatoes, cucumbers, onions, peppers, and herbs.

[Spanish, originally, a soup made from pulverized stale or toasted bread, from a Mozarabic source perhaps akin to Spanish caspicias, remainders, and caspa, dandruff (of pre-Roman Iberian origin), or from Late Latin gāzophylacium, treasury, alms box (the soup being so called because of the miscellaneous worn-out items found in alms boxes), from Greek gāzophulakion, treasury : gāza, treasure (of Iranian origin; Persian ganj, treasure) + phulax, phulak-, guard.]

gazpacho

(ɡəzˈpɑːtʃəʊ; ɡæs-)
n
(Cookery) a Spanish soup made from tomatoes, peppers, etc, and served cold
[from Spanish]

gaz•pa•cho

(gəˈspɑ tʃoʊ, gɑ-)

n.
a cold soup made with oil and vinegar and chopped tomatoes, cucumbers, onions, and garlic.
[1835–45; < Sp]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gazpacho - a soup made with chopped tomatoes and onions and cucumbers and peppers and herbsgazpacho - a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
Translations
Gazpacho

gazpacho

[gæzˈpætʃəʊ] Ngazpacho m
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References in periodicals archive ?
Gazpachos often taste better after the flavors are allowed to merge in the fridge for a few hours.
Entre los gazpachos calientes el carnerete de Cordoba, es un plato a base de patatas entre cocidas y hervidas, que se prepara con ajos y pan frito pero sin carne, a pesar de su nombre; el gazpachuelo malagueno a base de patatas, ajos, caldo de pescado y mayonesa; el arranque roteno o gazpacho de Cadiz es un plato que esta entre el gazpacho y el ajo caliente; y el gazpacho del huevo frito de Extremadura, preparado con verduras y en el que en el aceite de freir los ajos se frie ademas el huevo.
El ajo ha sido utilizado en la preparacion de algunos de los alimentos mas tradicionales de nuestro pais, asi por ejemplo: la sopa de ajo, el gazpacho y varias salsas para aderezar algunos platos.
These days Gazpachos are far more refined and you can safely cut back on the chillies, although a blast of Tabasco certainly gives them that extra zing.
The original cold soup is of course Spanish Gazpacho, probably invented by peasants who simply made a pulp of whatever vegetables they had to hand.
These fabulous gazpachos (best eaten on the stone steps of the Parroquia de la Merced right across the street) are the quintessential Mexican urban experience.
The last, a chili-seasoned tomato juice cocktail, is his great contribution; most gazpachos use plain tomato juice and bring mere refreshment, while Lie's brings exaltation.