SC - Re: Welcome to sca-cooks

[Philip & Susan Troy]

Huette von Ahrens wrote:
> 
> The only Gazpacho recipes that I have have tomatos as
> a main ingredient, which would not be from any period
> prior to Columbus.  Do you have a Gazpacho recipe that
> doesn't contain tomatos?

Actually, as I recall, most of Spain does, and fifty million Spaniards
(as the saying goes, and in this particular context) can't be wrong. 

There appears to be a great deal of regional/local pride and rivalry
between different areas in their concept and presentation of this simple
dish ("Catalonia??? They don't know how to make gazpacho in Catalonia!
Are you mad?")

The essentials appear to be bread soaked to a pap in water, vinegar, or
lemon juice, and salt, garlic, and olive oil. The other ingredients, if
any (and often there aren't) vary from place to place and by season. The
addition of tomatoes, cucumbers, and sweet peppers are common, but not
universal. Except, perhaps, in the U.S.A., where the vegetables have
superceded the other ingredients.

It's certainly true that the versions of the dish that use New World
vegetables must post-date Columbus, and this doesn't preclude the
tomato-less versions from _also_ post-dating Columbus, but given the
apparently Arabic etymology for the name, it seems likely the dish is
Pre-Columbian, and probably Andalusian.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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