Gazpacho
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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.
Sunyata Rikat Jeneng liyané, Ajangan ...
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 |
Ènergi panganan (per ajangan) | variable kcal |
Buku masakan: Gazpacho Médhia: Gazpacho |
Tutup
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.