The history of Gazpacho traces back to ancient times, with mentions in Greek and Roman texts, yet its modern form, rich with tomatoes and green peppers from the New World, emerged in Spain in the 16th century. The classic Spanish Gazpacho, particularly the Andalusian version, combines uncooked tomatoes, garlic, olive oil, water, Jerez vinegar, cucumbers, and green peppers, often thickened with breadcrumbs and sometimes onions, varying by household. "Gazpacho" originates from the Arabic for "soaked bread." Believed to have arrived in Spain during the Roman Empire, this bread, olive oil, water, vinegar, and garlic soup became a staple of Andalusian cuisine. The 19th century saw the introduction of tomatoes, giving rise to the red Gazpacho, which is known worldwide. Today, Gazpacho enjoys numerous variations, including fruit-based versions, while still honoring the traditional Andalusian recipe and its local "rules."