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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.
4. Torta Ahogada. Origin: Mexico A sandwich especially popular in Guadalajara is drowned in a spicy, brightly colored sauce made with chiles de árbol. The torta ahogada is made with a crusty roll ...
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.
Gaspar Frutuoso wrote Saudades da Terra, the first history of the Azores and Macaronesia, in the 1580s.. A small number of alleged hypogea (underground structures carved into rocks) have been identified on the islands of Corvo, Santa Maria, and Terceira by Portuguese archaeologist Nuno Ribeiro, who speculated that they might date back 2,000 years, implying a human presence on the island before ...
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.
In total, the country occupies an area of 92,090 square kilometres (35,560 sq mi) of which 91,470 square kilometres (35,320 sq mi) is land and 620 square kilometres (240 sq mi) water. [ 1 ] Despite these definitions, the Portugal-Spain border remains an unresolved territorial dispute between the two countries.
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;
Raw bomba rice. Muslims in Al-Andalus began rice cultivation around the 10th century. [9] Consequently, eastern Iberian Peninsula locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain.