Byram eighth graders get taste of Spanish culture

Byram - Eighth-graders at the Byram Intermediate School are engaged in a cultural exploration of Spain that began with the observance of the 400th anniversary of the writing of Miguel Cervantes’ book, Don Quixote de la Mancha. “This work of literature was considered the first written novel and has been translated into almost every language in the world,” said Omar Mendez, eighth-grade Spanish teacher. “It has been heralded alongside of Shakespeare’s Hamlet and Homer’s Illiad. We have been watching the 2000 television production with John Lithgow and Bob Hoskins, which was nominated for three Emmys.” To highlight the cultural experience, the students have been making gazpacho soup, a traditional cold tomato and raw vegetable soup renowned in the Andalusia region of Spain. Gazpacho was traditionally eaten by farm workers and the poor, and consisted mainly of bread, water and olive oil pounded together in a bowl. The word gazpacho was believed to come from the Spanish word “caspa,” meaning residue or fragments, referring to the small bits of vegetables found in the soup, explained Mendez. Gazpacho has come a long way since its humble beginnings. The following recipe is chef Sabra Ricci’s version of gazpacho soup. The Maui-based Ricci is a well known“celebrity” chef. “It’s an excellent make-ahead dish for summer parties,” said Mendez. “People on a low-carb diet, such as the South Beach diet can serve this soup with grilled chicken or fish for a satisfying, healthy lunch.” Gazpacho Serving Size: 8 Ingredients 3 cups tomatoes, red ripe, seeded and diced 2 cups red bell pepper, diced medium 2 cups red onions, diced medium 1/2 cup celery, diced medium 2 cups cucumber, diced medium 1 teaspoon garlic, minced 1/4 cup red wine vinegar 2 cups organic vegetable juice pinch cayenne 1 teaspoon cumin