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Did you know: Food History |
 | | Gazpacho is a liquid salad from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. |
 | | The emergence of the popularity of gazpacho out of Andalusia into the rest of Spain is said by Alicia Rios and Lourdes March, authors of Spanish cookbooks, to be the result of Eugenia de Montijo, the wife of the French Emperor Napoleon III in the nineteenth century. |
 | | Gazpacho de la serrania de Huelva, from the mountainous country around Huelva, is a puree of garlic, paprika, onions, tomatoes, and bell peppers with sherry vinegar and olive oil stirred in until creamy and served with cucumber and croutons. |
| www.cliffordawright.com /history/gazpacho.html (858 words) |
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