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|Alternative names||Andalusian gazpacho|
|Place of origin||Spain, Portugal|
|Region or state||Andalusia, Alentejo, Algarve|
|Main ingredients||Bread, olive oil, vinegar, garlic, tomato, cucumber|
Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Andalusian: [ɡahˈpa(t)ʃo]) or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool.
There are other recipes called gazpacho, such as gazpacho manchego, which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), cojondongo and Portuguese gaspacho (Portuguese: [ɡɐʃˈpaʃu]).
Gazpacho has ancient roots. There are a number of theories about its origins, including as a soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Romans and also with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly in Córdoba, Seville and Granada, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally.
Ingredients and preparation
In Andalusia, most gazpacho recipes include stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. Northern recipes often includes cumins and/or pimentón -smoked sweet paprika-.
The following is a typical modern method of preparing gazpacho:
- Ingredients and measures: 3 cups of water, six to ten large red tomatoes, a large green sweet italian pepper with nerves and seeds removed, a cucumber, half a large onion or a single small one, 3,5 fl oz of olive oil, 2.5 fl oz of white wine vinegar, 2 oz of french bread "a piece about the size of a fist", a tablespoon of salt, and a garlic clove or two dessert spoons of minced garlic. Castillian recipes frequently add a dessert spoon of sweet paprika and a teaspoon of cumin.
- Wash the vegetables and peel the cucumber, garlic and onions.
- Chop all the vegetables and herbs and put them into a large container (alternatively, purée the tomatoes in a blender or food processor, pound in a mortar (the traditional method), or strain and de-seed with a food mill).
- Blend the contents of the container until they are liquid, depending on the desired consistency. Gazpacho is an emulsion, so its texture is achieved by using the appropriate measures and crushing speed.
- Add chilled water, olive oil, vinegar and salt to taste.
- Add the remaining contents of the container to the liquid, then briefly blend, but not purée, leaving some texture (optional).
- Garnish with fresh bell pepper slices, diced tomatoes and cucumber, or other fresh ingredients.
Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders and food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Then very ripe tomatoes and vinegar are added. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, and some water was added.
Gazpacho may be served alone or with garnishes such as hard boiled eggs and chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green pepper, onion, tomato or cucumber. In Extremadura, gazpacho with local ham, added to the gazpacho itself rather than as a garnish, is called gazpacho extremeño. Andalusian sources say that gazpacho should be slightly chilled, but not iced.
The ingredients, texture, and thickness of gazpacho varies regionally and between families.
The original recipe using bread, water, vinegar, oil and salt is traditional in the Iberian Peninsula, perhaps going back to Roman times. Every Andalusian region or comarca has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in the south of Spain. The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include dried fruits), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, including garlic paste which works as an emulsifier, bread, olive oil, vinegar and salt. In addition to the traditional ingredients, red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa.
A popular variation comes from the town of Rota in the province of Cadiz. During times of drought there was not enough water to make gazpacho; arranque has the same ingredients as gazpacho, but requires less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of a dip.
In Extremadura, gazpachos are a kind of purée or thick gazpacho known as cojondongo, or cojondongo del gañán, made of breadcrumbs, garlic, oil, and vinegar, then topped with chopped onions, tomato and peppers.
La Mancha variations
Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country.
It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon, and flat bread, and may include garlic, tomatoes, and mushrooms. It is cooked in a cauldron and served hot. Another well-known variant in La Mancha is gazpachos de pastor or galianos.
Some other hot meat or fish dishes from other regions are called gazpachos (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.)
|Wikibooks Cookbook has a recipe/module on|
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- Oxford English Dictionary, 2nd. ed cites R. Ford Hand-bk. Travellers in Spain I. i. 69 (1845) "Gazpacho..is a cold vegetable soup composed of onions, garlic, cucumbers, pepinos, pimientas, all chopped up very small and mixed with crumbs of bread, and then put into a bowl of oil, vinegar, and fresh water."
- Steven Raichlen (30 August 1989). "Gazpacho: Theme And Variations". New York Times.
- Clifford A. Wright's facts about Gazpacho Retrieved 6 July 2007.
- Kate Heyhoe. "Last Blast Gazpacho: Tomato and Watermelon at Summer's End". Kate's Global Kitchen. Archived from the original on 18 August 2009. Retrieved 7 June 2009.
- King Gazpacho, Andalucia Magazine. Retrieved 6 July 2007.
- Cojondongo del gañán Archived 25 April 2012 at the Wayback Machine en la web de Turismo de la provincia de Badajoz.
- Lescure Beruete, Luis Felipe. DICCIONARIO GASTRONÓMICO. Términos, Refranes, Citas y Poemas (2005) p.71
- Gazpacho Manchego
- Wikibooks: recipe for gazpacho morañiego. (in Spanish)