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These variants have their basic ingredients in common, including garlic paste which works as an emulsifier, bread, olive oil, vinegar and salt. In addition to the traditional ingredients, red fruits such as strawberries, melon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa.
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.
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.
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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.
Gazpacho | Spain. Gazpacho is a great way to enjoy a cold treat on a hot day. ... a New World ingredient. The original was a blend of bread, garlic and olive oil, pounded in a mortar and seasoned ...
Wheat and grains are a dominant product and ingredient—they are used in bread, soups, gazpacho manchego, crumbs, [clarification needed] and porridge. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as ajoarriero , ajo puerco, and garlic marinade [clarification needed].
Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.