The word gazpacho comes from the Latin adjective caccabaceus, derived from caccabus (‘cauldron’), attested in several works by Tertulian, Zeno of Verona and others.

This dish originated in the hearty food shepherds needed when they came back home on cold winter nights.

It is traditional to serve this dish by placing the pan or large plate in the middle and all the guests sitting around eating from it.

The main ingredient of the stew were seasonal vegetables, like zucchini, bell pepper and eggplant, especially in the comarcas of the Region of Murcia.

Traditionally the vegetarian gazpachos were considered inferior fare, only to be eaten in difficult times or by the poor people.