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This article is about the soup. For other uses, see Gazpacho (disambiguation). Gazpacho Gazpacho Alternative names Andalusian gazpacho Course Appetiser Place of origin Spain, Portugal Region or state Andalusia, Alentejo Serving temperature Cold Main ingredients Bread, olive oil, vinegar, garlic, tomato, cucumber Variations Salmorejo, ajoblanco Food energy (per serving) variable kcal Cookbook: Gazpacho  Media: Gazpacho Gazpacho ( Spanish pronunciation:  [ɡaθˈpatʃo] ; Andalusian:  [ɡaʰˈpːa(t)ʃo] ) or Andalusian gazpacho is a cold soup made of raw, blended vegetables. [1] A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool. There are other recipes called gazpacho , such as gazpacho manchego , which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered ...

Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called pescaíto frito in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. Contents 1 Fried foods 2 Fish and shellfish 3 Desserts 4 Wines and liquors 5 Typical dishes 6 See also 7 External links Fried foods Puntillitas , battered and fried baby squid Frying in Andalucian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produces olive oil too, but in smaller amounts. The foods are dredged in flour a la andaluza (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high:...