Editing Gazpacho (section)

===In Spain===
[[File:Gazpacho, chicken breast, and asparagus, all cold - Massachusetts.jpg|thumb|Gazpacho with [[asparagus]] and chicken breast]]
The original recipe using bread, water, vinegar, oil, and salt is traditional in the [[Iberian Peninsula]], perhaps going back to [[Ancient Rome|Roman]] times. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for [[peasant]]s and [[shepherd]]s in Spain. The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include [[dried fruit]]s), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, including [[garlic]] paste which works as an emulsifier, [[bread]], [[olive oil]], [[vinegar]] and [[Edible salt|salt]]. In addition to the traditional ingredients, red fruits such as [[Fragaria|strawberries]], [[Cucumis melo|melon]], etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or [[Tapas|tapa]].

====Arranque roteño====
A popular variation comes from the town of [[Rota, Spain|Rota]] in the [[province of Cádiz]]. During times of drought, there was not enough water to make gazpacho; thus, arranque has the same ingredients as gazpacho, but requires less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of a dip.

====Extremaduran variations====
[[File:Gazpacho extremeño.jpg|thumb|Gazpacho extremeño]]
In [[Extremadura]], gazpachos are a kind of purée or thick gazpacho known as ''cojondongo'', or ''cojondongo del gañán'',<ref>[http://turismo.badajoz.es/web/modules.php?name=recetas&ide=13%20target= ''Cojondongo del gañán''] {{Webarchive|url=https://web.archive.org/web/20120425082610/http://turismo.badajoz.es/web/modules.php?name=recetas&ide=13%20target= |date=25 April 2012 }} en la web de Turismo de la provincia de Badajoz.</ref> made of breadcrumbs, garlic, oil, and vinegar, then topped with [[chopped onions]], tomato and peppers.<ref>Lescure Beruete, Luis Felipe. ''DICCIONARIO GASTRONÓMICO. Términos, Refranes, Citas y Poemas'' (2005) [https://books.google.com/books?id=RRFhbrsM7OcC&pg=PA71 p.71]</ref>

====La Mancha variations====
{{Main|Gazpacho manchego}}
Gazpacho manchego, as its name implies, is made in the east region of [[La Mancha]], in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country.

It is a meat stew, whose main ingredients are small [[Game (food)|game]] animals or birds such as [[Rabbit meat|rabbit]], hare, quail, or pigeon, and [[flatbread]],<ref>[https://web.archive.org/web/20120226233934/http://www.yum-recipes.com/Recipe/Uncategorized/112360_Gazpacho_Manchego.html Gazpacho Manchego]</ref> and may include garlic, tomatoes, and [[Edible mushroom|mushrooms]]. It is cooked in a cauldron and served hot. Another well-known variant in La Mancha is gazpacho de pastor or galiano.

Some other hot meat or fish dishes from other regions are called gazpacho (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.)

====Castilian variations====
Gazpacho is often eaten during the very hot and dry summers in [[Castile and León|Castilla y León]]. The gazpacho made in [[La Moraña]] in the province of [[Ávila (province)|Ávila]] has large pieces of vegetables floating in a watery soup.<ref>[http://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Gazpacho_mora%C3%B1iego Wikibooks: recipe for gazpacho morañiego]. {{in lang|es}}</ref>