Gazpacho
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| Gazpacho | |
|---|---|
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| Gazpacho with blended ingredients | |
| Origin information | |
| Country of origin: | Spain |
| Region or state: | Andalusia |
| Dish information | |
| Course served: | Appetiser |
| Serving temperature: | Cold and dry |
| Main ingredient(s): | Tomato |
| Variations: | Salmorejo |
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. 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.
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[edit] History
It descends from an ancient Andalucian liquid concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.[1] Tomato was added to the recipe after it was brought to Europe after the Columbian Exchange which began in 1492.
[edit] Ingredients and preparation
In Andalucía, most gazpacho recipes typically include tomato, cucumber, red and green pepper, onion, garlic, soaked stale bread, fresh parsley, olive oil, Sherry Vinegar, chilled water and salt. Some may also include lemon juice and sugar.
The following is a typical method of preparing gazpacho:
- The vegetables are washed and the tomatoes, garlic and onions are peeled.
- All the vegetables and herbs are chopped and put into a large container.
- The soaked bread is then added.
- 1/2 of the contents of the container are then blended until liquid.
- The chilled water, olive oil, vinegar and salt is then added to taste.
- The remaining contents of the container are added to the liquid, then briefly pureed until there is some texture remaining for garnish. (optional)
- Garnish the dish with fresh bell pepper slices, tomato dice, or other fresh ingredients. (optional)
Traditionally gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favoured as it helps keep the gazpacho cool.
In addition to the blended vegetable ingredients, it is also usually accompanied by different garnishes. These include the same vegetables the soup already contains, chopped up, as well as croutons and chopped hard boiled egg.[2] The garnishes are served in separately so the consumer can add them to the soup themselves. Sometimes, ham (e.g. jamón serrano, jamón ibérico, etc.) can also be found amongst the garnishes. In Extremadura, gazpacho with local ham is called gazpacho extremeño. This time, the ham tends to be added to the soup in the kitchen prior to serving (unlike the other garnishes which are added at the table).
Gazpacho may also by served with ice cubes if it has not had enough time to chill before serving.
[edit] Variations
Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. This usually depends on the geographical location as well as family traditions.
Similar cold raw soups such as salmorejo and ajoblanco, are also popular in Andalucía, although not as widespread as gazpacho.
A completely different dish to traditional gazpacho is gazpacho manchego. As the name implies, it seems to have originated from the Spanish region of La Mancha, but it is also popular in other areas in the center and southwest of the country. Rather than a cold soup, it is a meat stew. The main ingredients are rabbit and flat bread, and may also include mushrooms.
[edit] Arranque Roteño
A popular variation comes from the town of Rota in the province of Cadiz. During the times of drought there wasn't enough water to make gazpacho. Arranque has the same ingridients as gazpacho only that it requires less water, making arranque into a gazpacho cream.
[edit] See also
[edit] References
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Wikibooks Cookbook has a recipe/module on |
- ^ Cliffard A. Wright's facts about Gazpacho Retrieved 6 July 2007.
- ^ King Gazpacho, Andalucia Magazine. Retrieved 6 July 2007.
