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Torta de gazpacho
Gazpacho de Requena
Alternative names
Torta gazpachera, gaspacho oranais
Type
Torta or flatbread
Place of origin
Spain
Main ingredients
Wheat flour
Approximate areas of traditional torta de gazpacho consumption in SpainGazpacho in Castalla before putting the pieces of quail on topTorta cenceña made in La Roda
Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia. The word gazpacho comes from the Latin adjective caccabaceus, derived from caccabus (‘cauldron’), attested in serveral works by Tertulian, Zeno of Verona and others. This word was applied in ancient Rome to a type of bread very similar to the torta de gazpacho.[1]
A torta de gazpacho, also known as torta de pastor, is a flat and round bread made with wheat flour without yeast. Along with the gachas the tortas de gazpacho are a very ancient Iberian staple food preparation. Traditionally Manchega women used to bake their own tortas at home, but now a commercial type of torta de gazpacho is produced in La Roda under the name "torta cenceña".
To prepare gazpachos the flat bread is torn or cut into small pieces and mixed with a somewhat liquid stew in order to prepare a warm dish. This dish originated in the hearty food shepherds needed when they came back home on cold winter nights. It is traditional to serve this dish by placing the pan or large plate in the middle and all the guests sitting around eating from it. Sometimes instead of the plate the gazpacho is poured on a very large flat bread.[2]
This type of gazpacho should not be confused with the Andalusian cold soup also called gazpacho.
Tortadegazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including...
called torta, in Greek, Tourta is a name for cakes. Torta in Spain originated in different regional variants of flatbread, of which the tortadegazpacho and...
was applied in ancient Rome to a type of bread very similar to the tortadegazpacho. Once in Spain, it became a part of southern cuisine, particularly...
tortillas Panzanella Sandwiches de miga, Argentine sandwiches, of which miga refers to the crustless bread Tacos Tortadegazpacho Sánchez Garrido 2013, p. 93...
de la pizza de molde argentina". Clarín (in Spanish). Buenos Aires. Retrieved 4 August 2023. Gómez, Leire (17 July 2015). "Buenos Aires: la ciudad de...
Algerian cuisine Tortadegazpacho, a similar Spanish dish both in its appearance and origin. List of African dishes "Chakhchoukha de Biskra". vitaminedz...
Galician cuisine Leonese cuisine Valencian cuisine List of cuisines Denominación de origen List of Spanish soups and stews List of tapas List of Spanish cheeses...
CON QUESO – PIZZA ARGENTINA". Cómeme la pizza. 2 July 2014. "Los inventores de la fugazza con queso". Clarín. 12 February 2006. "PIZZA FUGAZZA CON QUESO...
also occurs in August. Jumilla Town National Festival of Folklore Tortadegazpacho Spanish wine Municipal Register of Spain 2018. National Statistics...
collejas, were mainly used to prepare gazpacho viudo (widower gazpacho), consisting of flatbread known as tortasdegazpacho and a stew prepared with Silene...
dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the Columbian exchange. Gazpacho, salmorejo, and pan con...
gachas de almorta, a paste made with grass pea (Lathirus sativus) flour, and tortasdegazpacho, a flat bread that is the base for the "gazpachos", an elaborate...
garlic as a base. Pennyroyal mint is sometimes used to season gazpachos or soups such as sopa de poleo. Extremaduran ajoblanco (ajoblanco extremeño) is a cold...
chickpeas, Jamón ibérico, lamb kidneys in sherry sauce, snails, caldo de puchero, and gazpacho. A sandwich known as a serranito is the typical and popular version...
sauce, is a traditional favorite. Bread is an ingredient of sopas de ajo, gazpacho, and salmorejo. In Colombia and Venezuela, arepas are a common type...
soups and vegetables remained a staple. Marcus Apicius's ancient cookbook De Re Coquinaria described polus, a Roman soup dating back to 30 AD made of farro...
Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes...
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