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There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Romans. [2] The word "gazpacho" may come from the Latin adjective caccabaceus, derived from caccabus ("cauldron"), attested in the works of Tertulian, Zeno of Verona and others.
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Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighbouring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
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.
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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.
Serves: 8 / Prep time: 30 minutes / Total time: 30 minutes plus chilling time. 1 ½ pounds tomatoes, seeded. 1 red bell pepper. 1 green bell pepper. 2 salad cucumbers. 1 large shallot, peeled. 2 ...
Gazpacho, salmorejo, and pan con tomate are made with tomatoes, which traveled from the New World to the Old World. [citation needed] For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional ...