Gazpacho
 Gazpacho | |
| Jeneng liyané | Andalusian gazpacho, Gaspacho |
|---|---|
| Ajangan | Appetizer |
| Tlatah utawa praja | Andalusia, Alentejo, Algarve |
| Hawa ajangan | Cold |
| Woworan pokok | Bread, olive oil, vinegar, garlic, tomato, cucumber |
| Variasi | Salmorejo, ajoblanco |
| variable kcal | |
 Buku masakan: Gazpacho  Médhia: Gazpacho | |
Gazpacho ( pangucap cara Spanyol: [ɡaθˈpatʃo] ; Southern peninsular Spanish: [ɡahˈpa(t)ʃo] ), uga diarani Andalusia gazpacho, minangka sup sing adhem digawé saka janganan, campuran.[1] Asale ing tlatah kidul semenanjung Iberia, khususe Andalusia, lan nyebar menyang wilayah Algarve . Gazpacho akeh dipangan ing Spanyol lan Portugal, utamane sajrone musim panas, amarga nyegerake lan adhem.
Nalika ana resep liyane sing diarani gazpacho, kaya ta gazpacho manchego, panggunaan standar kasebut nuduhake gazpacho Andalusia. Ana uga sawetara sajian sing ana gandhengane karo gazpacho Andrian lan asring dianggep jinis kasebut, kaya ta ajoblanco, salmorejo, pipirrana, porra antequerana (nyedhaki sup roti ), lan cojondongo.
Kapustakan
[besut | besut sumber]- ↑ Oxford English Dictionary, 2nd. ed cites R. Ford Hand-bk. Travellers in Spain I. i. 69 (1845) "Gazpacho...is a cold vegetable soup composed of onions, garlic, cucumbers, pepinos, pimientas, all chopped up very small and mixed with crumbs of bread, and then put into a bowl of oil, vinegar, and fresh water."