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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.
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Condensed soup (invented in 1897 by John T. Dorrance, a chemist with the Campbell Soup Company [10] [11]) allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a "can full" of water or milk, about 10 US fluid ounces (300 ml).
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Porra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe.
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.
Gazpacho is a cold soup from Andalusia, Spain. Gazpacho may also refer to: Food. Torta de gazpacho, a type of flat bread used to prepare a gazpacho-style dish;