Gazpacho

Gazpacho ko Gaspacho (a yaren Fotigal: [ɡɐʃˈpaʃu]), wanda kuma ake kira Gazpacho na Andalusiya, wani irin miya ce sanyi ko abin sha da ake yi da danyen kayan lambu da aka markada su.  

Ko da yake akwai wasu girke-irke da ake kira  zpacho, irin su gazpacho manchego, daidaitaccen amfani yana nufin miya . Har il yau, kwai jita-jia da yawa waɗanda ke da alaƙa da juna kuma galibi ana la'akari da bambance-bambancen su, irin su ajoblanco, salmorejo, pipirrana, porra antequerana (kusa da miyan burodi ), da kuma cojondongo .

 Tarihi 
Akwai ra'ayoyi da yawa game da asalin gazpacho, ciki har da wanda ya ce miya ce ta burodi, man zaitun, ruwa, vinegar, Peas da tafarnuwa waɗanda suka isa Spain tare da Romawa .  Kalmar "gazpacho" na iya fitowa daga sifa na Latin caccabaceus, wanda aka samo daga caccabus ("cauldron"), wanda aka tabbatar a cikin ayyukan Tertulian, Zeno na Verona da sauransu. An yi amfani da wannan kalmar a zamanin d Roma zuwa wani nau'in burodi mai kama da torta de gazpacho .   Da zarar a Spain, ya zama wani ɓangare na abinci na kudancin, musamman a Cordoba, Seville ko Granada Castilian, ta yin amfani da gurasa marar yisti, tafarnuwa, man zaitun, gishiri, da vinegar, kama da ajoblanco .  A cikin karni na 19, an halicci ja gazpacho lokacin da aka kara tumatir a cikin sinadaran. Wannan sigar ta yaɗu a duniya kuma an san ta da yawa.

Akwai bambancin zamani da yawa na gazpacho tare da avocados, cucumbers, faski, strawberries, kankana, inabi, kayan nama, abincin teku, da sauran sinadaran maimakon tumatir da burodi.￼

 Sinadaran da shirye-shirye 
Yawancin gazpacho sun hada da gurasa marar yisti, tumatir, cucumbers, barkono kararrawa, tafarnuwa, man zaitun, vinegar vinegar, ruwa, da gishiri.  Girke-girke na Arewa yakan haɗa da cumin da/ko  ( kyfaffen paprika mai dadi ).

A al'ada, an yi gazpacho ta hanyar buga kayan lambu a cikin turmi tare da pestle ; Har ila yau ana amfani da wannan hanya mafi wahala a wasu lokuta saboda yana taimakawa gazpacho yayi sanyi kuma yana guje wa kumfa da siliki na nau'ikan santsi da aka yi a cikin blenders ko masu sarrafa abinci.     Hanyar gargajiya ita ce a daka garin tafarnuwa a turmi, sai a zuba biredi da aka jika, sannan a zuba man zaitun da gishiri, a yi manja. Bayan haka, ana saka tumatur cikakke sosai da vinegar a cikin wannan manna. A cikin kwanaki kafin firiji, an bar gazpacho a cikin tukunyar yumbu maras kyau don yin sanyi ta hanyar ƙaura, tare da ƙarin ruwa. 

 Manazarta