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Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. [1] It originated in the southern regions of the Iberian Peninsula and spread into other areas.
Although it is consumed hot, gazpachuelo owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil, and water. The bread is dipped into the soup. It is a typical dish of the lower classes because of the low cost of its basic ingredients.
3. Baleadas. Origin: Honduras A relative of the pupusa and quesadilla, baleadas are thick flour tortillas folded in half and filled with mashed red beans.
[27] [28] [29] Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. [ 30 ] The history of cookbooks in Spain can be traced back to works such as the Llibre de Sent Soví [ es ] (1324) and Ruperto de Nola's Llibre de Coch [ es ] (1520), [ 31 ] both written in the Catalan ...
Gazpacho: Spain: Cold (chilled) Pureed tomato and vegetables Ginataan: Philippines: Chunky Method of cooking using coconut milk. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another. Ginestrata: Italy (Tuscany, Northern Italy) Clear or stock
Gazpacho (from Spain and Portugal) is a savory soup based on tomato. Goulash is a Hungarian soup of beef, paprika and onion. Gumbo is a traditional Creole soup from the Southern United States. [21] It is thickened with okra pods, roux and sometimes filé powder.
Approximate areas of traditional torta de gazpacho consumption in Spain Gazpacho in Castalla before putting the pieces of quail on top Torta cenceña made in La Roda. Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia.
Ajoblanco is sometimes referred to as "white gazpacho". [1] Extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds. [2] [3]