Gazpacho
Gazpacho (Spanish: [ɡaθˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Gazpacho | |
| Alternative names | Andalusian gazpacho, Gaspacho |
|---|---|
| Course | Appetizer |
| Place of origin | Spain, Portugal |
| Region or state | Andalusia, Alentejo, Algarve |
| Serving temperature | Cold |
| Main ingredients | water, olive oil, vinegar, garlic, tomato, cucumber, other vegetables |
| Variations | Salmorejo, ajoblanco |
| variable kcal | |
Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.