Gazpacho
The gazpacho is a cold soup with various ingredients such as olive oil, vinegar, water, raw vegetables, generally tomatoes, cucumbers, peppers and garlic. There are old versions that add to the ingredients main bean flour, bitter oranges or almonds and do not include tomato, which was not used among its ingredients until the colonization of America.
It is usually served fresh in the hot summer months. Its color varies from pale orange to red, depending on whether more or less ripe tomatoes are used (which provide a natural dye called lycopene). The origin of the current gazpacho is uncertain, although it has traditionally been considered a dish from the interior of Andalusia, where olive oil and garden products are abundant, and the summers are very dry and hot. For this reason, it is commonly known as Andalusian gazpacho. Despite this, the origin of gazpacho as a "crumbled" It predates the use of vegetables in its preparation and dates from the time of al-Andalus.
The largest gazpacho in the world was made in the city of Almería, Spain, by the company Unica Group, on June 10, 2019. Specifically, 9,800 liters of gazpacho were prepared, using 6,000 kilos of tomato for its preparation., 300 kilos of red pepper, 200 kilos of onion, 200 kilos of cucumber, 1,400 liters of water, 550 liters of virgin olive oil and 350 kilos of ice. This feat helped the city of Almería to establish another record in the Guinness Book of Records. It is worth mentioning that 18,252 euros were raised thanks to the more than 10,000 people who attended the event, all of this money being allocated to the Association of Children with Disabilities of Almería (ANDA) and the Spanish Association Against Cancer (AECC)..
History
The original gazpacho (a mixture of crumbled bread, olive oil and vinegar) has been feeding Iberian farmers in the south for centuries. This evolution has left over time varieties of gazpacho in southern Spain and Portugal, the most popular and internationalized being the so-called Andalusian gazpacho. Gazpachos have evolved as can be seen in the literature, until reaching the current gazpacho. The old gazpacho has given rise to different versions of hot and cold gazpachos. Among the cold ones you have the ajoblanco and the salmorejo. Among the hot ones, more typical of La Mancha, they are called gazpachos from Manchego (or galianos), and there are also some variants in Andalusian towns. It is known that it was not until the XIX century when tomato was added and it corresponded to the red variants we know in the Today. In ancient times, gazpacho was considered a hyperonym used to designate any type of soup or majado (crushed) made with bread, oil, vinegar, salt and other ingredients.
Some authors jokingly state that gazpacho "has roots, but no history, at least not written history". Gazpacho has undergone various changes throughout Spanish culinary history, but currently belongs to the Mediterranean community and has spread throughout the world as a Spanish national dish. The existence of an original gazpacho made from breadcrumbs, water, vinegar and olive oil has evolved throughout history, incorporating ingredients, up to the current version. Currently, the so-called Andalusian gazpacho is the most popularly known, but it must be recognized that its evolution has left countless lesser-known local variants and more diverse compositions. This popularity has led certain authors to call Andalusian gazpacho i>Gazpacho Region to Andalusia, as well as a large part of Extremadura and La Mancha.
Etymology
The etymology of the word gazpacho helps to understand a bit about its origins and its evolution until it became the soup-shaped dish we know today. Azorín mentions in an article that "It would be curious to write the history of the adventures of the gazpachos in dictionaries". mentions that it is:
A certain kind of crumb that is made with toasted bread and oil and vinegar, and some other things that are mixed with that powder them. This is food of reapers and rude people, and they should put name as they were desired; but let's say to bring origin of the Tuscan word 'guazo' and 'guazato', which is worth potage or liquid stew with some pieces of vine cut and stew in it, and of groom, gazpachos; or verb gazaz it's worth succideere, excidere, for the pieces in which the bread is broken or broken because it soaks better.Sebastian de Covarrubias, Treasure of the Castilian or Spanish language, entrance: "Gazpacho"
Sebastián de Covarrubias's description does not make the culinary fact clear (that is, its detailed elaboration) and is criticized by some authors who detect contradictions in the text itself, such is the statement of Covarrubias of an absence of etymology in the word gazpacho, while in the same entry it mentions the Tuscan dialect as a reference. The word migas within the text itself is defined as "a certain rustic stew of crumbs or pieces of bread". It is surprising that the entry in the Covarruvias dictionary uses the word gazpachos in plural. Spanish language edited by the Royal Spanish Academy mentions:
A certain kind of soup or minstrel, which is done regularly with bread torn apart, oil, vinegar and garlic and other ingredients according to each one's taste. It is regular food of dryers and rustic people.Dictionary of authorities, RAE
It is the first definition that incorporates garlic in its recipe. In 1954, the Etymological Critical Dictionary of the Castilian Language mentions that the origin comes from the Portuguese caspacho, which in turn derives from the pre-Roman word caspa, which means fragment in Mozarabic derivation, alluding to the fact that it was made with chunks of bread; the suffix -acho seems Mozarabic and extends through the Andalusian area. it may be the almond (ajoblanco), one of the oldest known gazpachos. distributed.
The origins
To understand the origin of today's gazpacho, it is necessary to understand the origins in Spain of some of its basic ingredients, one of the main ones being tomato (Solanum lycopersicum). In the middle of the XVI century the tomato entered Spanish lands from the Aztecs (America), and Castilla was the first step of entry to the rest of Europe due to the monopoly it had on the transport of products from the New World. It appears in the list of plants from the New World of the codex: General history of things from New Spain. Already, in 1608, documents appear in the form of shopping lists for the Hospital de la Sangre in Seville that indicate the presence of tomatoes and cucumbers for the preparation of salads. Between 1645 and 1646 the Sevillian painter Bartolomé Esteban Murillo made a work called La cocina de los ángeles in which the preparation of a dish with tomatoes is shown. At the end of the 17th century, the cultivation of tomatoes in large quantities was common, especially in the south of Spain. Despite this, gazpacho did not incorporate tomatoes into its composition until the beginning of the century XIX. But the first reference to tomato cultivation in Spain dates back to 1777 and is due to Father Gregorio de los Ríos who published a work entitled Agricultura de gardens, which deals with the way plants have to be raised, governed and conserved and all the other things that are required for this, giving each one its point.
The other ingredient in gazpacho is cucumber (Cucumis sativus) and there is a belief among botanical researchers that it comes from India. From there it was introduced to Greece and subsequently cultivated extensive during the time of the Roman Empire made it extend to all occupied areas, this included Hispania. Production during this time of Romanization covered the whole year due to the use of greenhouses. This vegetable passed to the New World during the Spanish colonization of America. There is evidence that before the XVI century, cucumber was commonly used in Spanish cuisine. XIX century that was originally from the Mediterranean area, with Sicily being one of its possible origins. Later research gave its definitive origin in Central Asia. The expansion of this crop, as well as its acceptance in Mediterranean cuisine, dates back to the Greeks.
Pepper (crop group of Capsicum annuum) is the third ingredient in modern gazpacho, and it is a vegetable native to Mexico. In Europe, the sweet variety of this species called bell pepper was predominantly cultivated. Unlike other vegetables brought from the New World, peppers proliferated rapidly in Spain and, later, in the rest of Europe. The rest of the gazpacho ingredients, such as olive oil (see: History of olive oil) and bread (see: History of bread) are You can verify that they existed in the peninsular territory since the time of the Roman Empire.
Roman soldiers used to drink as refreshment an austere drink made from vinegar (vinegar wine) and water that they called posca. Some authors suggest that the Roman soldiers themselves might have dipped this drink with bread and olive oil, making a primitive gazpacho drunk like a soup. The custom of refreshing with drinks majadas (crushed) is told Publio Virgilio Marón in the first century in which he describes in an eclogue how a slave named Testilis offered the reapers a mixture of crushed garlic with aromatic herbs and aged wines (vinegared ). what the slave prepared was moretum, a traditional dish from Ancient Rome. In the same way, Greek farmers drank a mixture called kykeón. current gazpacho.
Gazpachos from the 8th century
The original gazpacho was already made in the time of al-Andalus[citation required] and the ingredients were bread crumbs (in pinches), garlic, olive oil, vinegar, salt and water. These ingredients were mashed in a pot and served as a soup. All of them are halal (allowed) ingredients according to Muslim dietary standards. It is evident that these first gazpachos did not have the ingredients of the current gazpacho, because some of the elements that would later come from the New World (tomato and pepper) after the discovery of America did not exist. The arrangement of this proto-gazpacho Andalusí was very similar to that of the current ajoblanco. 1791 titled Art of Confectionery. If seen from this perspective, the entry "gazpacho" in the Treasury of the Castilian or Spanish Language by Covarrubias, gazpacho can be understood as a simple and coarse soup thickened with bread. The same rusticity and the absence of modern ingredients can be found in the Dictionary of Authorities (1726). This makes some researchers think that this was the original gazpacho and that vegetables were later added as which was evolving.
Gazpachos are already mentioned in romances from the XII century. the shepherds who are called Galianos, or gaspachos. For these authors the origin is in La Mancha, in the south of the province of Cuenca. After this the recipe passed to Valencia and Alicante. From these towns to Albacete and Jaén, and later spread through Sierra Morena and the Guadalquivir Valley. These hot gazpachos have a counterpart in the Manchego gazpachos that have their origin in the lands of Albacete. These gazpachos have been made since ancient times with game meat that is crumbled and cooked, and pieces of matzo bread are added to the resulting broth. In the novel Don Quixote de la Mancha a Sancho is described Panza who mentions, upon obtaining the promised island, "I want more to fill up on gazpachos, than to be subjected to the misery of an impertinent doctor, who starves me." There are authors who support that he was referring to gazpachos from La Mancha, rather than from Andalusia. In the same way, the writer of the XVII century Vicente Espinel in his work Relations of the life of the squire Marcos de Obregón mentions gazpacho, but without including the ingredients.
The arrival of latifundia in southern Spain meant that wages were paid in kind, that is, food was given in exchange for labor. The day laborers took the opportunity to cook the rebujo (that is to say the mixture of food contributions contributed by each one), it is for this reason that the dictionaries of the time insist that it is food for reapers. It is mentioned that the laborers of Extremadura and Castilla were given &# 34;two pounds of bread" and "aceite para el gazpacho". Among the gangs of day laborers there was the figure of the gazpachero in charge of making and preparing food for the gangs of workers in the Andalusian farmhouses, and this It forced him to mash (crush) and grind the ingredients, contributed by all, in a wooden grinder.
Gazpacho expansion
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The internationalization of gazpacho was initially due to Eugenia de Montijo de Granada (consort of Napoleon III) who was responsible for bringing the recipe to France. Romantic travelers traveling throughout Spain described gazpacho in their books. Although some of them, such as the Englishman William George Clark in his book Gazpacho: or, Summer months in Spain, mentioned white gazpacho (without vegetables). XIX century the salesman Antonio Gutiérrez González described a gazpacho-based dinner in the heart of Aragon. span style="font-variant:small-caps;text-transform:lowercase">XIX tomato as it is known today was not added to gazpacho. Théophile Gautier, describing a trip through Spain in 1840, gave the following description of a gazpacho (note that without tomato):
It pours water into a sopera; this water is added a cot of vinegar, a few garlic heads, onions cut in four parts, a few cucumber slices, some pieces of pepper, a pinch of salt, and slices bread that is left to soak in this pleasant mixture, and served cold.Théophile Gautier
Another English traveler from the 18th century named Richard Twiss claimed to have dined on gazpacho and the description of ingredients does not include the tomato, although if cold water. Richard calls the soup with French nomenclature as: soupe maigre (lean soup). -variant:small-caps;text-transform:lowercase">XIX the plate passes from the humblest classes to the tables of the bourgeois class. And it is just at that moment when the custom arises: when being served, small pieces of vegetables called tropezones are added. The differences between the popular gazpacho and the humble one were mainly due to the finish of the dish, to the kitchenware and service used. Its geographical origin is linked to the hottest Spanish regions, where farm workers needed a cheap dish that met their nutritional needs in such a rigorous climate. In the second half of the XIX century an American cookbook titled The Virginia Housewife, written by Mary Randolph in 1860, already includes a recipe for Gaspacho-Spanish describing it as a light salad, made in layers of croutons.
Gazpacho in modern times
From the year 1960, with tourism, gazpacho began to be known internationally, having a great boom and expansion. For a long time the traditional version of this drink was made in a mortar, but with the appearance of technologies such as the electric mixer, in the middle of the century XX the mortar was replaced, modifying and facilitating the crushing of the ingredients. At present, outside of rural areas, it is very rare to find a family that "maje" (mash) the gazpacho by hand. In the same way, advances in electrical appliances have meant that the temperatures for serving gazpacho have dropped. Before this, gazpacho was made with products at a temperature slightly below room temperature, this made the aromas and flavors more pronounced.
The invention of the blender by Herbert Johnston in 1908 contributed to making its home preparation less laborious and increasing its consumption, but it must be said that this invention did not reach homes until the middle of the century XX. In 1983, Rafael de Aquino Ruiz invented industrial gazpacho and began to market Andalusian gazpacho already packaged fresh and natural, through the firm "La Gazpachería Andaluza". During the Expo 92 from Seville had a huge acceptance. Since 1996, refrigerated gazpachos have been sold in tetra brik and nowadays it is common to find them in Spanish supermarkets in the refrigerated food area.
Andalusian gazpacho
Gazpacho, called Andalusian due to its popularity, is usually defined by some culinary authors as a mixture between soup and salad. Currently it is used as a soft drink on most occasions, which is served as a general rule in summer. It is usually served fresh as a drink/food with pleasant and comforting aromas. It is called Andalusian because it has thus transcended to the rest of the regions of Spain and the world, but in Andalusia white gazpachos are eaten (an example is the Cordovan white gazpacho) that do not contain tomato, and red gazpachos that do. they have them. The red gazpachos are made in Western Andalusia, the white ones in Málaga, Córdoba and Granada and the green ones in Sierra Morena and Sierra de Huelva.
Andalusian gazpacho composition
Gazpacho has peculiar organoleptic characteristics of flavor, aroma and color due to the variety of vegetables that compose it. The Andalusian gazpacho uses a set of five vegetables as ingredients, which can vary in proportion according to the tastes of the town, the cook or the family, such as:
- Tomatoes, they should be well mature to provide sweetness, before they were only possible in autumn, but today with the development of greenhouses and transport from other latitudes, it is possible to have tomatoes cured almost throughout the year. This vegetable is the one that gives the red to the gazpacho due to its content in lycopene (natural coloring in the skin and tomato meat). Its exclusion or inclusion as an ingredient makes it talk of "white goggles" or "red goggles", respectively. In some periods of scarcity, paprika has been used instead of tomato to achieve the red color.
- Peppers (red or green). The pepper is a vegetable that provides freshness and flavors with light touches, in Spain this variety of peppers is not spicy.
- Ajo, garlic in small quantities provides a characteristic aroma, depending on the tastes are added more or less. One of the functions in the gazpacho is the emulgent between olive oil and vegetables.
- Pan is used to increase volume or thicken, but if used is reduced the character of refreshing drink. In its traditional preparation, hard bread remains are usually used that are usually soaked in water.
There are two ingredients that appear in almost every recipe today, including those by notable "chefs". These are cucumber and onion. That although they are not included in the basic soup, they can be provided as an accompaniment in the form of a snack.
- PepinoThe cucumber is good with vinegar. Its flavor is strong and its proportion is a measure to take into account by the gazpachero. When its preparation does not include cucumber, it is usually called "softfish". Both the properties of cucumber, as well as those of vinegar and cold water, relieved the thirst of the reapers who worked in long days, under extreme temperature conditions and with the only food during the day of their gazpacho.
- Cebollas, in recipes usually put a certain amount. It provides natural flavorings.
Although there is the possibility of using carrots, it is an unusual custom.
Olive oil, vinegar, water and salt are the rest of the ingredients. The best quality ones are usually used, well known is the popular saying "With bad vinegar and worse oil, a good gazpacho cannot be made".
The Majado
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The majao/majado is understood as the crushed or crushed ingredients. In this way they are mashed as olive oil, vinegar, water, and sometimes some spices such as cumin are poured little by little. This tomato gazpacho admits multiple variants, but certain purists maintain, relying on the traditional way of making it, which is not by pounding it in a bronze pestle, but in a wooden spoon. The work of the gazpacheros, called also dornilleros. First mixing the garlic with the salt creating a creamy paste due to the mashing and adding the very cut tomato in a bowl mashing it (mashing it) too, later the liquids are poured over it (oil, vinegar, water), separately and to taste of each diner, finely chopped cucumber, pepper and sometimes onion are added, since these ingredients could not be reduced to a paste texture in a mortar, as can be done with modern blenders.
Modern gazpacho has its origin, in part, with the appearance of electric blenders, where all the ingredients can be directly included at the same time in a container: garlic, oil, tomato, cucumber, pepper, water, salt, vinegar and everything together is crushed. This gazpacho is pasty and some people think that it loses its classic texture due to the homogeneity of the final result. There are people who like it more watery (the so-called aguaillo), to drink it as a refreshing drink and in a cup, but it should be served as an emulsion, leaving something creamy. Its perfect point is that it can be drunk but melting in the mouth.
Serve
It is classic to serve the gazpacho to each diner in a deep soup plate, a more updated version is to offer it in a clay bowl because this material better maintains its freshness. In some cases it is made fresh and pieces of crushed ice are added. The cutlery used is generally a spoon if it is served on a plate, while when it is served in a glass it is usually eaten as a drink. It is served separately with a garnish of very chopped pieces tropezones separated from each other with the same ingredients that the gazpacho has been made, such as cubes of toasted bread, tomato, cucumber, pepper and onion so that each diner can You can add these pieces in quantity to the cream according to taste. It is usually advisable to serve the gazpacho not very cold, because the taste buds decrease their sensitivity at low temperatures. It is for this reason that a good gazpacho should be fresh, slightly below room temperature. Winter gazpachos should be served at room temperature, or slightly warm.
In some versions tropezones are added, such as serrano ham, olives, chopped hard-boiled egg, and even pieces of fried fish or chips. Being a kind of liquid tomato salad, it associates well with almost all flavors, being able to find local variants that add paprika to give it a red color more than for the flavor it provides, cumin, freshly ground black pepper, some even add it a sweet touch with carrot or green apple. Gazpacho, according to some authors, pairs very poorly with wine, which is explained by the use of vinegar in its preparation, which spoils the wine in the mouth. Gazpacho is currently served as a first course at lunch and, on some occasions, it is drunk in a glass as a simple soft drink.
Processed gazpacho
Processed gazpacho has become popular among consumers and has gradually become a comfort food (or prepared food) available in most of today's Spanish supermarkets. In the food industry, where a standard ratio of ingredients is often used, the composition often consists of 86% tomato, 9.4% olive oil, 2.2% vinegar, 1.6% salt and 0. 8% garlic. The industrial gazpacho usually also has lemon juice in order to increase the acidity, without increasing the aromas of vinegar. It is usually presented in a refrigerated product format or simply hermetically packaged.
In the industry, gazpacho is usually subjected to pasteurization, or in some cases to freezing. This type of processing has worried some nutritionists because it is suspected that the final product may lose some of the nutritional characteristics of the foods that compose it. It is for this reason that other heat treatments such as manothermosonication have been investigated. or radiation with electrical pulses. In all these procedures, both microbiological destruction and enzymatic deactivation (generally of peroxidases and polyphenol oxidases) have been sought without degradation of the natural antioxidant and vitamin contents. Another of the concerns of the industry is the investigation of the properties of processed gazpacho when it is made at high pressures. About this aspect of processing at high pressures there are doubts in food research, especially in the stability of nutrients after processing of vegetables using these methods.
The stability of the nutritional components during storage before reaching the consumer is also of concern to the industry. 2 and 7 °C, they are packaged in tetra bricks with volumes ranging from half a liter to a liter and they need to maintain the cold chain.
Nutritional properties and health
Gazpacho is a natural source of vitamin C (mainly due to the pepper content), vitamin A and vitamin E, carbohydrates, some minerals such as phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium and sodium, as well as vegetable fiber and antioxidant substances such as lycopene, responsible for the characteristic red color of tomatoes, and carotenoids. This coloring content is higher the more ripe the tomato is. It also has various phenolic compounds present in the vegetables. As a general rule about 100 ml of gazpacho have between 44 to 55 kcal depending on the bread content. Due to the composition of salts, gazpacho is considered an isotonic drink (especially tomato, which regulates potassium levels in the body) which prevents hyperhydration during the summer months. The garlic content also makes it have certain properties of vasodilation. The use of gazpachos in diets is justified by its satiating effect, this characteristic has been verified in various studies carried out on its consumption in humans.
The consumption of gazpacho is an important health issue, due to the intake of different vitamins and carbohydrates, but since the use of vegetables makes the health authorities suspect that the levels of pesticides in the rations are high, it is have carried out research on its measurement and composition in cases of average consumption. The industrial processing of gazpacho through various techniques as well as subsequent pasteurization means that in some cases it loses part of its nutritional content or is less stable (especially with regard to containing antioxidants such as vitamin C), it is for this reason that alternatives such as high-intensity electric field pulses are being investigated.
The regular consumption of gazpacho in a person's diet decreases the probability of the appearance of some types of cancer, due to the greater intake of vegetables, which has been shown to ultimately reduce its incidence.
Preservation and maceration
To facilitate conservation for several days, it should be stored in the refrigerator when freshly made at a temperature below 6 °C in a sealed container so that its flavor and aroma are not contaminated with those of other foods. Gazpacho is a food that, due to being crushed, has a great capacity to absorb other aromas, which is why it must be isolated during storage. Its best flavor is acquired 24 hours after its preparation, when all the flavors of its ingredients have macerated.
It is advisable to carefully clean vegetables to avoid food poisoning. A gazpacho can spend a few days in the fridge, in no case should it be more than five days. The salt and garlic, the refrigeration of the gazpacho, as well as the acidity of the vinegar contribute to its conservation, which has a "bacteriostatic effect", since although it does not eliminate pathogens, it prevents them from reproducing. In any case, an excess of vinegar would break the balance of aromas, which is why sometimes a few drops of lemon juice are added to maintain acidity levels.
Variations of gazpacho
Since the birth of the current gazpacho in the XIX century, its popularity grew and as it crossed new regions it was undergoing modifications in the recipe. In Spain, the denomination gazpacho existed for majados (crushed) food preparations that were finally "migaba" bread, this denomination is very old. Azorin's controversy over whether Gazpacho should be called in the plural or in the singular caused numerous discussions among culinary scholars. Finally, an agreed opinion was reached: Andalusian gazpacho does not have a plural, Manchego and Serrano gazpachos They are not singular, the Andalusian gazpacho is served cold and is light, the Manchego and Serrano gazpachos are served hot and are substantial. Azorín mentions regarding their difference "the Manchego dish and the Andalusian dish are disparate things". Gregorio Marañón, in his book The soul of Spain, mentions that "if a good piece of meat could be added to it, gazpacho could be considered a food very close to perfection"..
In Spain
In the historical description of gazpacho, it was noted that the original gazpacho uses bread, water, vinegar, oil and salt as ingredients. This gazpacho is very old in the Iberian Peninsula, dating back to Roman times. Each Andalusian region or region offers its own variant of this popular food, which is why there are many types and forms of gazpachos. This gazpacho of humble origin was already rooted from its historical origins in the peasants and shepherds of the southern geography of Spain. This original root gave rise to a wide variety of dishes called gazpacho, and others that belong to the family without calling it that. All of them are variants that some authors have tried to classify. The classification by colors leads to enunciating those that are red (due to their tomato content), white (in the absence of tomato, they contain nuts), and green (Those who, being white, carry spices that dye it green). Of all of them, red is the most widespread. The only thing that all these varieties have in common is the original gazpacho, that is, the garlic and the bread of the base purée, the olive oil as an emulsifier, the vinegar and the salt. Maintaining the traditional ingredients it is common[citation required] to add some red fruit such as strawberries, melon, etc. These ingredients make the final gazpacho a little sweeter than usual. Despite everything, gazpacho is served as a main dish, and in some cases as a tapa.
Andalusian variants
The province of Córdoba is the part of Andalusia where there are more varieties of gazpacho,[citation required] some of the recipes made in this region have almonds and pine nuts. The elaboration of white gazpachos is frequent, in the city of Córdoba you can find the original gazpacho consisting of bread, vinegar, oil. To which finely chopped hard-boiled eggs are sometimes added. The Cordovan white gazpacho also contains the ingredients of the original recipe and almonds are added. It is customary to drink it in a glass before dessert. In Obejo, a red gazpacho is made that is used in the marinade of meat dishes. In Córdoba among the red gazpachos is salmorejo (a gazpacho without water), it is used as a dish or sometimes like sauce. There is also the carnerete in which the bread crumbs are fried, the pimporrete, from Almedinilla, the only gazpacho without oil: it only has garlic, bread crumbs, tomato and vinegar and mainly the salmorejo, which is a very thick cream made with more bread and tomato and less water that is usually offered with shavings of serrano ham and chopped boiled or quail egg.
In the province of Malaga there are varieties of white gazpachos such as ajoblanco (also popular in the province of Granada and similar to white Cordovan gazpacho i>) is made with almonds and garlic, decorated when served with muscatel grapes (and on some occasions raisins macerated in Malaga wine). Although in Malaga there are other white variants such as toasted gazpacho, cahorreñas, zoque is similar to the original gazpacho that is accompanied when serving with toasted bread, the gazpachuelo, the cold porra (mash similar to mayonnaise), the hot porra and the porra from Antequera A dish similar to salmorejo (although thicker) is served with a hard-boiled egg and serrano ham. In Malaga there are red gazpachos called pimentón that are made with tomato and pepper. This gazpacho is usually eaten with potato omelette.
The "sopeaos" are thick or crumbled variants of gazpachos and "ajos" they are soups with ingredients similar to gazpacho. The "garlics" they are the same as gazpacho but generally served hot. Not all garlic in Andalusia is white, for example in Cuevas del Almanzora (Almería) there is a red garlic made with dried peppers and potatoes.
Variants in Castilla
The extreme climate, with very cold winters and very dry and hot summers, has led to the adoption of the gazpacho recipe and its unique production in Castilla y León. Specifically, it is worth highlighting the one made in the region of La Moraña in the province of Ávila, where from ingredients similar to those of the other gazpachos, a variety characterized by large pieces is made where the broth is basically water tinted only by paprika. and vinegar. There is also another type of gazpacho made with bread crumbs soaked with drops of vinegar, green pepper, tomato, garlic, slices of stale bread, and pickled cucumber. It is garnished with cubes of stale bread.
Variants in Extremadura
In Extremadura it is known as cojodongo, or cojodongo del gañán, a kind of puree or thick gazpacho made with breadcrumbs, garlic, oil, vinegar on which a chopped onion, tomato and peppers are placed.
Variants in La Mancha
The geographical distribution of "gazpacho manchego" is reduced, it is located in the eastern part of the Castilian region of La Mancha, in Albacete and nearby areas. if it were a stew. They are usually prepared with game meat (generally rabbit) and sometimes chicken, garlic, tomatoes and matzo. In La Mancha, specifically in the Montes Universales area, gazpachos (gaspachos) are made with small game meat and cenzeña cakes (prepared without yeast) and are "crumbled" on the pan in which the meats are stewed. Another well-known variant in La Mancha is the "gazpachos de pastor" or "galianos" (this is the name given to the crumbled unleavened bread on the stew).
International variants
When gazpacho spreads as a food throughout the world, some ingredients are undergoing modifications, either due to adaptations to the particular tastes of the place, due to the availability of the ingredients or, simply, at the whim of the cooks. In this continuous evolution the name remains but in some cases its flavor and aroma are irremediably diversifying. One of the most favorable modern conditions for international disclosure is the claim of "healthy food" that accompanies its consumption, an entry with its recipe being common in vegetarian cookbooks, in Mediterranean cookbooks, etc. In many cases, gazpacho is interpreted as a tomato soup to which various ingredients are added, such as shrimp, nuts, etc. In American recipe books, it is common to see gazpacho as a tomato soup served with different seafood such as be lobster meat or prawns. In Mediterranean cuisine there are dishes with similar arrangements, one of which can be found in Italian cuisine: the Sicilian caponata.
Gazpacho, which is a hallmark of the city of Morelia, Michoacán, Mexico, consists of finely chopped fruit (typically jicama, mango, and pineapple; some also add watermelon) to which onion, vinegar, cheese may be added, chili powder, hot sauce, lemon juice and orange juice.
In Peru there is a variant of gazpacho, sometimes called caspacho morada or also sopa de chicha morada, which is basically made with chicha morada.
Gazpacho in the arts
Gazpacho, despite being born in the south of Spain, is closely linked to the Spanish popular character, it is for this reason that it is not strange that it appears in various arts. Always associated with the Andalusian thing, it can be found in brief references to Spanish literature and cinema. One of the cultural activities that can be found in some Spanish regions are the so-called "Rutas de los Gazpachos".
Literature
- The traveler William George Clark performs a description of his trip to Spain and publishes in 1850 a book with his memoirs entitled Gazpacho: or, Summer months in Spain (Gazpacho or summer months in Spain).
- José Francisco de Isla in his rogue novel History of the famous preacher Brother Gerundio de Campazas, alias Zotes (1758), he mentions “starting his gazpacho with hard eggs”.
- The writer and poet Juán Rodríguez Mateo in his book Marismas He dedicates a recipe in verse to gazpacho, entitled "Er gaspacho".
- Carlos Arniches writes in 1902 a zarzuela called Andaluz Gazpacho in which he captures the daily Andalusian speaking and contrasts them with the Madrid.
Cinema
- In the movie Blood and Sand based on the novel Vicente Blasco Ibáñez appears in a scene.
- In the movie Women on the verge of a nerve attack of the Manchego director Pedro Almodóvar (1988) the gazpacho is part of one of the leading threads of the plot.
Television
- In the episode of The Simpsons "Lisa, the vegetarian", Lisa makes gazpacho so that guests at a Homer barbecue do not eat meat.
- In the episode of Mad Men «An unforgettable night», at dinner, Betty offers a Spanish gazpacho
- In the episode of Two and a Half Men "David Copperfield Slipped Me a Roofie", on his birthday, Alan points to a comensal who eats gazpacho.
Music
- Joaquín Sabina in the song "But how beautiful they were", mentions the gazpacho as a memory of the first of the three loves, Sofia.
- Gazpacho It's the name of a Norwegian art rock band.
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