Generality
The term gazpacho refers mainly to some gastronomic recipes typical of Hispanic cuisine.
It is a type of cold soup containing stale bread, olive oil, vinegar and raw vegetables; among the latter, tomatoes, cucumbers, peppers, onions and garlic are usually preferred.
The origin of the "current" gazpacho is uncertain, even if it is considered a typical dish of the Andalusian hinterland (Andalusia); here, the summer climate is hot and dry, therefore, some products such as olive oil or vegetables are common and abundant. For this reason, the term "gazpacho" (without specifying which one) is intended as a synonym for "gazpacho andaluz" (or Andalusian).
The invention of the finely chopped vegetable dish, typical of these territories, seems to precede the period of al-Andalus (Islamic conquests of the Iberian peninsula; VII-VIII century AD). It is also true that the "primitive" gazpacho (mixture of crumbled bread with olive oil and vinegar) has been part of the peasant diet of the southern Iberian territories for many centuries; its history and the consequent local diversification have allowed the birth of many recipes spread between Spain and Portugal.
As the literature shows, the first gazpachos evolved to the contemporary Andalusian one. Different versions differ, some hot, some cold. Among the latter we distinguish: the ajoblanco and the salmorejo . As for the hot ones, instead, the most characteristic are from La Mancha and are called gazpachos manchengos (galianos); some hot versions are however also common in Andalusia.
The findings indicate that the presence of tomatoes was only introduced in the nineteenth century. In ancient times, "gazpacho" was a generic term that indicated any type of soup made from crushed foods, including: bread, oil, vinegar, salt and other ingredients.
Andalusian gazpacho
The Andalusian gazpacho is very famous. Some authors define it as a cross between a soup and a salad. In most cases, it is now used as a summer drink. Although there is no evidence to prove it, some authors suspect that the Andalusian gazpacho originated in Seville.
It is said to be Andalusian to be so transcended towards the other regions of Spain and the world but, in Andalusia, there are both white gazpachos that do not contain tomatoes (such as cordoba), and red gazpacho that instead include it in the recipe.
The red gazpacho are made mainly in Western Andalusia, while the white one is in Malaga, Cordoba and Granata; the green gazpacho is typical of the Sierra Morena and the Sierra de Huelva.
Recipe of the Andalusian Gazpacho
The gazpacho differs according to the mixture of vegetables that compose it.
The ingredients of Andalusian gazpacho include a mix of five vegetables, which varies according to: operator's tastes, area of production, season and family tradition.
- Tomatoes: must be ripe to give sweetness; at one time, this was possible only in summer and early autumn but, with the development of greenhouses and the transport network, they could be used all year round; this vegetable also gives the red color, thanks to its content of lycopene (natural pigment). The addition of tomatoes produces a red gazpacho, otherwise a color tending to green or brown. In some periods of deficiency, sweet paprika was used to obtain the same shade.
- Cucumber: lends itself to the combination with vinegar. The flavor is strong and its quantity must be weighted according to the other ingredients. When the recipe does not include the use of cucumber it is also called "soft gazpacho". Both the typical properties of cucumber, such as the sour taste and high water content, are ideal for quenching thirst.
- Peppers (red or green). The non-spicy pepper is a vegetable that gives freshness and hints of citrus.
- Onions. They are present in variable quantities depending on the aroma that you want to give.
- Garlic. In small quantities it determines a characteristic fragrance. One of its functions in the gazpacho is to emulsify olive oil with vegetables.
- The bread is used to increase the volume of the gazpacho or to thicken it, but when used as a refreshing drink it is almost absent. In the traditional recipe, the surplus of stale bread soaked in water and oil is used.
NB. Carrots are allowed but still represent an obsolete ingredient.
- Olive oil, vinegar, water and salt remain. We use high quality products; to the Spaniards the saying "With mal vinagre y peor aceite, buen gazpacho no puede hacerse" is well known.
Gazpacho with Tomatoes, Peppers and Cucumbers
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeOther types of Gazpacho
In addition to the andaluz, other types of gazpacho can be distinguished; we quote:
- Gazpachos manchegos, also called galianos, is a Castilian dish, particularly from La Mancha. It is a thick stew served hot with pieces of cenceña machega cake. It is accompanied by small pieces of rabbit, chicken, partridge or hare. In some areas there are also some mushrooms (galletti, pioppini etc.). Thanks to its geographical proximity and climate, this dish is also popular in Valentia, especially in the districts of Vinalopo, up to the coastal cities of Alicante, where it is also enriched with seafood. In the province of Valencia it is mostly cooked in the regions of Valle de Ayora, the Hoya de Buñol, Costa, Requena-Utiel and Channel Navarrés, where the term machengo is often replaced with the name of the city; the dish is essentially the same.
- Gazpacho viudos (or widows), is a manchego devoid of meat-based ingredients (hence the name). Essentially, it is a simple vegetarian variant. It is usually made from tomatoes, a cake without yeast, sometimes colleja (aromatic herb), potatoes, etc.
- Gazpacho de jeringuilla (or syringe), typical of some areas of Andalusia, is a kind of caponata that contains an abundant amount of liquid. In addition to many vegetables, an emulsion of olive oil, vinegar and salt is used. It is served in the summer months, cold or frozen, in the typical bowls. Unlike the other gazpachos, which are finely chopped or smoothed, this is only minced.
- Gazpacho alicantino (or Alicante), is a gazpacho typical of the mountainous (non-maritime) area of the province of Alicante. Contains mixed meats and breadcrumbs from buns or unleavened bread. The meat is traditional game: wild rabbit, hare or partridge. Currently, various poultry is also added. A characteristic of the alicantino gazpacho is that, usually, they are served on special loaves.
- Gazpacho medicano or moreliano, is a Mexican fruit salad with mixed vegetables, cheese and chilli.
These are the main types of food but, to make a comparison, one could say that throughout the Iberian peninsula there are as many gazpacho recipes as there are Italian formulas for dry pasta.
Nutritional Composition
Gazpacho is a moderate source of food energy, supplied mainly by carbohydrates, to which a good quantity of fiber is associated. In general, 100ml of gazpacho contain 44-55kcal, depending on the content of bread (main source of energy, due to the concentration of starch).
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Gazpacho is also a natural source of mineral salts, vitamins (hydro and liposoluble) and other antioxidants.
Among the gazpacho vitamins, the most important ones are certainly: vitamin C (mainly thanks to peppers), vitamin A and vitamin E.
As far as mineral salts are concerned, the contributions of phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium and sodium are distinguished. Thanks to the composition of these micro and macro elements (especially potassium), gazpacho is considered an isotonic drink; this feature is very important in maintaining efficient body hydration, avoiding both dehydration and hyperhydration (the latter only in those predisposed).
Among the non-vitaminic antioxidants of the gazpacho, the most important is certainly lycopene, responsible for the characteristic red color of the tomatoes; carotenoids (pro-vitamin A) are not lacking, instead responsible for an orange color. The pigment content is greater the more mature the vegetable is.
Gazpacho also has various phenolic compounds of the vegetables themselves.
The garlic content also confers on the recipe some vaso-dilating properties, therefore anti hypertensive.
In dietetics, gazpacho is used as a satiating product, a characteristic already demonstrated in various studies on human beings (for example, " The effect of soup on satiation ", Appetite, vol. 30, no2, pp. 199-210 [1 p .1 / 4]).
The consumption of gazpacho provides a significant positive health implication, thanks to the presence of vitamins, mineral salts, polyphenols and other antioxidants; however, the high use of vegetables could have negative consequences. Indeed, it is suspected that pesticide levels in vegetables may be high enough to exceed safety levels for frequent consumption.
The industrial processing of packaged gazpacho also includes the use of pasteurization (to increase its shelf life); on the other hand, this procedure reduces the content of thermolabile molecules, such as vitamin C and other antioxidants. In this regard, food technology research has launched a scientific protocol of alternative experimentation; these are the impulses of electric fields, which should limit the microbiological charge leaving the nutritional molecules intact.
Regular consumption of gazpacho in the diet can help reduce the cancer risk thanks to a higher intake of vegetables.
