Gazpacho

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Gazpacho (pronunciation: /ɡəˈspɑːtʃoʊ/; Spanish: [ɡaθˈpatʃo]) 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 consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho.

Etymology

The term gazpacho is of uncertain origin. It is believed to come from the Mozarabic word caspa, meaning 'residue' or 'fragments', an allusion to the small pieces of bread and vegetables in a traditional gazpacho.

Ingredients

Traditional gazpacho includes stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. However, there are many variations of gazpacho, often in different color and flavor, such as the white gazpacho, called Ajo Blanco, made without tomatoes and including almonds.

Preparation

Gazpacho is made by blending the vegetables and other ingredients until smooth, then chilling the mixture before serving. It is often garnished with additional chopped vegetables, or in the case of Ajo Blanco, with grapes or slices of melon.

Related Terms

  • Ajo Blanco: A type of white gazpacho made without tomatoes and including almonds.
  • Salmorejo: A purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain.
  • Andalusia: The southern region of Spain where gazpacho originated.
  • Mozarabic: A continuum of closely related Romance dialects spoken in Muslim-dominated areas of the Iberian Peninsula during the early stages of the Spanish language's development.

External links

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