Liquid Salad (gazpacho; Bloody Mary)

Gazpacho (sometimes spelled “gaspacho”)  is a cold vegetable soup from Andalusia in Spain. The dish has been called “liquid salad” since at least 1952.
 
In July 2010, the New York (NY) Times published the a story titled: “Bloody Mary, the Liquid Salad.” It is not known if “liquid salad” will apply to other foods and drinks as it has been commonly applied to gazpacho.
         
 
Wikipedia: Gazpacho
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.
   
Google Books
Helen Brown’s West Coast Cook Book
By Helen Evans Brown
Boston, MA: Little, Brown, and Co.
1952
Pg. 344 (Gazpacho):
Almost a liquid salad, there is no better way to start a meal on a broiling summer day.
 
Google Books
Fabulous Spain
By James Reynolds
New York, NY: Putnam
1953
Pg. 120:
I ate gazpacho here, of an excellence. This soup, served iced, is, if one may call it so, a liquid salad, because of the wide variety of shredded raw vegetables, with an accompaniment of croutons, served on a big tray, to spoon into the tart soup.
     
Google Books
26 July 1957, Miami (FL) News, “beat Living Cost Hike” by Bertha Cochran Hahn, pg. 1B, cols. 3-4:
For another menu, try an un usual and delicious summer dish which is a specialty in Havana, Cuba. It is generally served in native cafes—a sort of liquid salad—and is extremely refreshing in the hottest days of summer. Called Gaspacho Anduluz (The recipe title that follows is spelled “Gazpacho Anduluz”—ed.), it is an excellent first course for family meal of party fare.
   
21 July 1963, New York (NY)

, “Super for Summer” by Craig Claiborne, pg. 165:
NEXT to vichyssoise, there is no cold soup for summer that has more thoroughly captured the public fancy than gazpacho. It is, in effect, a liquid salad. This makes it ideal either as the preface to a meal or, on sweltering days, as the main course.
     
5 August 1963. Hubbard (OH) News-Herald, ‘The Fast Gourmet” by Poppy Cannon, pg. 7, col. 1:
Gaspacho! Some people spell it Gazpacho. Either spelling seems to be right. And there are no absolutely set and unalterable recipes for making it. One thing is certain, Gaspacho is one of the glories of Spanish cuisine, a liquid salad—like soup, or if you prefer, a soup-like salad. It is the best of all possible summertime dishes—especially in the season of garden tomatoes.
 
13 September 1964, New York (NY) Times, “New ‘tailor-made’ meals for tourists in Spain” by Paul Hoffman, pg. XX19:
There was gazpacho, the Andalusian cold soup that someone has called a liquid salad; there was frequently a slice of good veal the size of a small hand, and there was a baby portion of paella.
 
Google Books
The restaurants of New York
By Seymour Britchky
New York, NY: Random House
1978
Pg. 41:
The invariable soup is gazpacho. This dish has too often been called a liquid salad, but the version made here really merits the description.
 
Google Books
Masters of American cookery:
M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child
By Betty Harper Fussell
Lincoln, NE: University of Nebraska Press
2005
Pg. 120:
Claiborne called it (Gazpacho—ed.) “a liquid salad,” in his first book, and pureed it in a blender with raw eggs, tomato juice, and olive oil.
 
New York (NY) Times
Tipsy Diaries
Bloody Mary, the Liquid Salad
By FRANK BRUNI
Published: July 8, 2010
(...)
Over the last few years in particular bloody permutations have multiplied like mad. That makes perfect sense. No drink is better suited to this particular moment in New York City’s eating and drinking life, because no drink so thoroughly indulges both cheeky mixology and farm-to-table virtuousness. The bloody mary bridges the speakeasy and the herb garden; it’s a liquid salad into which you can not only pour pretty much any kind of base alcohol you like but also sprinkle parsley, basil or cilantro, and, while you’re at it, cram in hunks of vegetables, usually pickled, of many types.