英和和英

発音

• IPA: /ɡəsˈpɑːt͡ʃəʊ/, /ɡəsˈpæt͡ʃəʊ/

• 韻: -ɑːtʃəʊ

名詞

gazpacho (countable and uncountable, plural gazpachos)

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.
   • 1850, William George Clark, Gazpacho: Or, Summer Months in Spain, page v:

     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.

   • 1885, Miguel de Cervantes Saavedra, chapter LIII, in John Ormsby, transl., The Ingenious Gentleman Don Quixote of La Mancha […] In Four Vols, volume II, London: Smith, Elder & Co. […], →OCLC, part I, pages 367–369:

     […] 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.

   • 1904, L. Higgin, Eugène E. Street, Spanish Life in Town and Country‎:

     He will eat a plateful of gazpacho or puchero, a sardine, half a roll of bread, and drink clear water as often as wine. Food is always of secondary importance: he ranks it after his novia, after his cigarillo, after the bulls.

   • 1964, Jan Morris, “Plural Spain”, in Spain, Faber and Faber, published 2008, →ISBN:

     Seville is the home of gazpacho, a delicious cold soup of cucumber, tomato, and miscellaneous garnishings.

Further reading

• gazpacho on Wikipedia.Wikipedia