de gazpacho no hay empachoA Spanish Idiom
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Although it is difficult to pinpoint an exact date for the creation of Gazpacho, the simpler, bread/oil/vinegar/garlic version appears to have originated somewhere during the 8th century, when the Ottomans and Moors came to the region.
Andalusia was primarily an agricultural area, where farm workers were given a certain amount of bread and oil. They combined their rations with the crops – olives, and almonds – to create a cold soup, refreshing when working in hot fields.
It was not until Christopher Columbus brought back tomatoes and green peppers from the New World that Gazpacho, as we know it today, began to be experimented with.
Gazpacho a classic Andaluz
Gazpacho, originally a classic from Andalusia. The ice-cold low-calorie cold soup usually served during the hottest part of the day will energize anyone suffering in a heatwave.
It can be drunk in a tall glass with ice or sipped from a spoon from a serving topped with cubed raw ingredients and croutons.
There are many modern variations of Gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients
Every family will have its own recipe, however, most Gazpacho recipes include stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. The following is a typical modern method of preparing Gazpacho:
The vegetables are washed and the tomatoes, garlic, and onions are peeled. All the vegetables and herbs are chopped and put into a large container (alternatively, the tomatoes may be puréed in a blender or food processor pounded in a mortar (the traditional method), or strained and de-seeded with a food mill) Some of the contents of the container are then blended until liquid, depending on the desired consistency.
Chilled water, olive oil, vinegar, and salt are then added to taste. The remaining contents of the container are added to the liquid, then briefly blended, but not to purée, leaving some texture. (optional). Garnishes may be made with fresh bell pepper slices, diced tomatoes, and cucumber, or other fresh ingredients.
Traditionally, Gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and the completely smooth consistency created by blenders and food processors.
A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Then very ripe tomatoes and vinegar are added. In the days before refrigeration, the gazpacho was left in an unglazed earthenware pot to cool by evaporation, and some water added.
How to make Gazpacho by DeUvasAPeras
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Salmorejo and Porra Anteguerana
Porra Antequerana is a part of the Gazpacho family of soups originating in Andalusia, in southern Spain. Porra Antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, Gazpacho and Salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe.
The word Antequerana derives from the town of Antequera. Porra is a type of club or truncheon and the use of the word in the dish’s name likely refers to its traditional preparation with mortar and pestle.