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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.
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.
Origin Type Distinctive ingredients and description Aguadito: Peru: Chunky Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro.
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The name Celtic is proposed and used by Sanson to express the antiquity of the race of this type, which was the only one that existed in the regions inhabited by the Celtic people, [42] such as the north of Portugal and Galicia, the former Gaul and the British islands, before the introduction in these countries, of the Asian and Romanesque races.
The Port of Setúbal had a cargo throughput of 6.058 million tons in 2012, [15] making it the 4th busiest port in Portugal, with 7.4% of the cargo throughput in the country. [16] In the 19th century, the area was notable for the production of sea salt. St. Ubes bay salt was exported as far as Australia in the 1830s.
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