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Spanish Recipes Search
Spanish Regional Cuisine
During its long, arid summers, Andalucía cools itself down with chilled
gazpacho, a hearty and pungent soup that has gained fame throughout the world
for its amazing thirst-quenching quality.
Often described as a liquid salad, gazpacho descends from ancient Roman
concoction based on a combination of stale bread, garlic, olive oil, salt, and
vinegar. As Romans labored to build roads and aqueducts across Spain in the
scorching heat, this creamy soup replenished them with the necessary salt and
vitamins lost through physical exertion.
Later, shepherds and farmers added vegetables to make it more hearty and
satisfying. Because tomatoes and bell peppers were not indigenous to Spain,
these ingredients were not added to the soup until after Spain's discovery of
the New World. Since that time, gazpacho has remained relatively unchanged - an
unpretentious soup designed to quench the thirst evoked by the unrelenting
Our Gazpacho Recipe Selection
- Traditional gazpacho: This is the most traditional and basic gazpacho
recipe. If you've never tried gazpacho before, you should start by this one
to appreciate the subtle differences amongst the different recipes we offer.
- Green gazpacho: Originated in the province of Huelva, this recipe will
give you the real green touch!
- White gazpacho: Can a gazpacho be white? Definitely YES! This is an
innovative recipe, based on traditional ajo blanco!
- Ajo Blanco, a white version of gazpacho, is believed to have originated
with the Moors. If a silkier texture is desired, try soaking the blanched
almonds in milk before processing. This will enhance the soup's delicate
- Oriental Gazpacho: This dish demonstrates how each chef can put his own
unique stamp on a gazpacho recipe. This particular gazpacho has
distinctively Eastern undercurrents, as evidenced by the use of soy sauce,
lo mein noodles, and rice vinegar. Not surprisingly, this blending of
cultures yields delicious results!
- Salmorejo: Similar to a traditional tomato gazpacho but richer and
smoother, this delightful cold soup is typical of the Cordoba table. In
Cordoba, they use dried country-style bread; plain rolls will also work