Gazpacho
Gazpacho
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| Course | Appetizer |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Tomato, cucumber, garlic |
| Variations | Salmorejo |
| variable kcal | |
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Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Andalusian: [ɡaʰˈpːa(t)ʃo]) is a soup made of raw vegetables and served cold, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese: [ɡɐʃˈpaʃu], gaspacho), particularly during the hot summers, as it is refreshing and cool.The gazpacho is originated in Spain and it is an appetiser. It's Region ( state ) is Andualusia. It's serving temperature is cold. A Gazpacho's main ingredients are Tomato, Cucumber and Garlic. It's variation is Salmorejo.
Gazpacho has ancient roots. There are a number of theories of its origin, 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 Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
During the 19th century, the red gazpacho evolved when tomatoes were added among the ingredients. This version was spread internationally.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat , seafood, and other ingredients.
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