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gazpacho-msg - 2/22/08

 

A soup or sauce composed of vinegar, bread and garlic. While the modern version with tomatoes appears to be post 1600 AD, there appear to be predecessors which do not use tomatoes.

 

NOTE: See also the files: garlic-msg, soup-msg, sauces-msg, vinegar-msg, Vinegar-art, tomato-hist-art, almond-milk-msg, fd-Spain-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Fri, 24 Sep 1999 21:14:48 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Re: Welcome to sca-cooks

 

ChannonM at aol.com wrote:

> I am trying to find a Smithsonian article regarding the tracing back of a

> Spanish Gatzpacho recipe to the Roman period. Again, if anyone has a lead on

> this I would be indebted to them.

 

I'm not aware of such an article, but I understood  the word gazpacho to

be derived from Arabic terms meaning "soaked bread", and that the

original form of the dish was one of the bread, garlic, and olive oil

pottages still found in Andalusia.  I believe there was an article in,

of all places, National Geographic some years ago, on this subject. A

good library ought to be able to sort this out pretty easily...

 

Adamantius

 

 

Date: Sat, 25 Sep 1999 08:04:17 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - Re: Welcome to sca-cooks

 

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

 

 

Date: Sat, 25 Sep 1999 08:05:23 EDT

From: ChannonM at aol.com

Subject: Re: SC - Re: Welcome to sca-cooks

 

ahrenshav at yahoo.com writes:

<< Do you have a Gazpacho recipe that doesn't contain tomatos? >>

 

The recipe in question was used by my Laurel, Mistress Dulcinea (ok,

actually, it's Baronessa Maestra Dulcinea Maria Magdalena Von Mulhberg et

Aguilar- I just like to do that :)  It is, as someone has already pointed out,

made with bread crumbs, grapes and almonds and garlic- pretty tasty- I

remember putting it together for the Coronation of Rebecca and Branos. She

hasn't found her recipe (it is in the dredges of her basement), but I am

actually looking for the article in the Smithsonian that links it to an

ancient Roman recipe.

 

Hauviette

 

 

Date: Wed, 6 Dec 2000 00:30:06 -0800

From: lilinah at earthlink.net

Subject: Re: SC - Gazpacho?

 

THLord  Stefan li Rous wrote:

>I remember us discussion Gazpacho on this list previously. But I don't

>remember anyone saying just what type of food item this "Gazpacho" is.

>I've saved some of the previous discussion, but I've not decided what

>the food is and thus don't know where to put the information. So, if

>someone could describe what this Gazpacho is and how it differs from

>similar food, I'd appreciate it.

 

I think that by modern American standards, it would be considered a soup.

 

It usually has bread soaked in vinegar and olive oil and mashed up

with garlic and salt to form a thick unctuous liquid, into which is

stirred chopped tomatoes, bell peppers, and cucumber.

 

I asked because there is a "white" gazpacho, without the tomatoes and

bell pepper, and food myths say this is the original and that it is

Moroccan or at least Moorish in origin, with the name in Spanish

deriving from the Arabic for "torn bread". I don't know if this is

true, however, hence my question.

 

Anahita al-shazhiyya

 

 

From: "Vincent Cuenca" <bootkiller at hotmail.com>

To: sca-cooks at ansteorra.org

Date: Tue, 12 Jun 2001 15:34:21

Subject: [Sca-cooks] re: chilled soup

 

> Gazpacho would be great, especially with a dollop of sour cream on top, but

> I doubt it's period -- tomatoes and all, you know. Does anyone know if it

> is?

>

> Madelina

 

The red gazpacho most people know of is not period.  It uses period

techniques and applies them to non-period ingredients. However, there is a

white gazpacho from Malaga that is basically almond milk, white grapes, a

little vinegar, bread and garlic.  Refreshing, tart, and unusual.  Also darn

similar to a recipe in de Nola:

 

Canonada Pottage

 

Take almonds that have been toasted, and grind them well in a mortar, and

take a large piece of bread that has been toasted; and soaked in white

vinegar, and squeeze it out well by hand, and grind them with the almonds

all together, and when they are all ground together thin it with sweet white

vinegar, and before you stir it put in the mortar two or three bunches of

white grapes and two of black grapes, and then force it all through a

strainer, and put it in the pot, and add sugar and ground cinnamon: and this

sauce should taste somewhat of vinegar, and cook it, and when it is cooked

prepare the bowls and put sugar in each one.

 

The recipe calls it a sauce and says to cook it, but you could probably get

away with not cooking it.

 

Vicente

 

 

 

Date: Wed, 16 May 2007 15:01:39 -0400

From: Suey <lordhunt at gmail.com>

Subject: [Sca-cooks] Cold soup recipe

To: sca-cooks at lists.ansteorra.org

 

Francis wrote:

>> I've had a cold almond soup with grapes in it, made by a Western

>> Cooking Laurel so I am sure it is period.

>>

> Surely faith is a virtue, and the provenance you mention might

> constitute a good argument for it, but it _sounds_ a little like  

> some conjecture that modern Andalusian/Malaga gazpacho is a period  

> dish(which it may very well be; I don't know).

>

Are you confusing white garlic soup, the first "soup" to be called

gazpacho which consisted of mashed garlic, water and olive oil and

served cold? It is an excellent dish. My references are Murcia that is

the province claims to have added grapes to gazpacho not Malaga but then

everyone likes to claim good dishes.

     Actually there is such thing as "soup" at least in Spain until  

after

the Middle Ages. We have broths, pottages or in this case gazpacho. I

believe you are talking about Almond Milk consisting almonds mixed with

broth and strained. I can't find any Spanish medieval recipe for almond

milk being served cold in basic medieval Hispano manuscripts but as

kitchens tended to be far away from dining halls it was probably cold by

the time it got to the table (ha, ha)!

      Now Almond Milk is of Arab origin and came to England via the

crusades.

 

Lorna J. Sass in  _To the King's Taste Richard II's Book of Feasts and

Recipes Adapted for Modern Cooking_. New York: The Metropolitan Museum

of Art. 1975,

 

claims the only known recipe for "Cold Almond Soup" is in a manuscript

from 1467 in the Holkham collection. It  was printed in Mrs. Alexander

Napier's "A Noble Boke off Cokery ffor a Prynce houssolde" in1862 as it

was so commonly known that few bothered to transcribe it (p 116):

p117:

 

Almonds may be steeped in heated broth or wine rather than in boiling  

water.

 

0.5 cup blanched almonds (see directions below)

ice water

1 cup boiling water

1.5 teaspoons honey

dash salt

 

1.      To blanch almonds, boil the nuts in water for 2 to 3 minutes.

Drain. Pour cold water over them. Pop off the skins.

2.      Grind almonds in blender or mortar, adding a few tablespoons of

ice water during the process to prevent the paste from becoming oily. If

you enjoy a crunchy texture, leave them coarse; otherwise pulverize  

them.

3.      Add honey and salt to 1 cup boiling water and dissolve.

4.      Pour liquid over almonds, Allow to soak about 10 minutes,

stirring occasionally.

5.      Strain out almonds if smooth texture is desired.

6.      Store in refrigerator and use as needed. Will last about 3 days.

YIELD: 1.5 cups unstrained; 1 cup strained

 

   Personally I don't use recipes when making almond milk just follow my

instinct as variations are found in every household. I prefer grinding

almonds in meat broth to grains such as barely water or wine. In general

recipes call for sugar or honey but I don't recall sweetening my milk

perhaps I haven't had any bitter almonds so far! I do add spices like

nutmeg, cinnamon, ginger - those I like. For solid additions of fruit

grapes are good as are melon, pomegranates and apples as per the season.

Meats, poultry or fish can be added instead or vegetables, even legumes.

 

     Almond milk is a free lance dish. If you like your creation of it

then its good. Depending on the time of year I serve it hot or cold.

Suey

 

> Adamantius

 

<the end>



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