Gazpacho (Brisbane Times)
Submitted by on March 1, 2010 – 2:09 pmNo Comment
With its origins in peasant fare, gazpacho is still a winner on a hot day. Its roots are not Spanish but Arabian, predating tomatoes from the new world, when it was a simple pounded mixture of stale bread, water, vinegar and olive oil. The Spanish version we know today, from Andalusia via the Arabs, includes tomatoes, garlic, capsicum and cucumber and might be garnished with diced hard-boiled …
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Gazpacho (Brisbane Times)
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