Gazpacho Andalú | Flamenco de vuelta e ida.

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United States - NY - New York City

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Latin: Flamenco World: Andalusian Moods: Type: Vocal
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Flamenco de vuelta e ida.

by Gazpacho Andalú

Gazpacho Andalú is a flamenco gazpacho. A tasty blend of Latin, North African and Jazz music, all that with a New York City twist in which Flamenco is what keeps it all together.
Genre: Latin: Flamenco
Release Date: 

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  Song Share Time Download
1. Una joya de momento (Bulería del Tompkins Square Park)
4:42 $0.70
2. El soneto (Tango)
5:29 $0.70
3. Ñake/Baile de la reja (Tanguillo)
5:24 $0.70
4. No encuentro tu pasión (Rumba)
7:56 $0.70
5. Que se me fue (Taranto, minera y cartagenera)
6:34 $0.70
6. Mi chabola y la tuya (Tango)
7:53 $0.70
7. Dale jarilla/Hurry up (Jaleo)
5:56 $0.70
8. Estaba yo (Bulería)
7:31 $0.70
9. Nana/Lullaby
3:18 $0.70
Downloads are available as MP3-320 files.


Album Notes
Gazpacho Andalú is a Flamenco fusion band, a blend of Andalusian, Hispanic American, Jazz and North African flavors. A New York cultural cross over that reflects the stylistic evolution that it is taking place in today's Flamenco. The result is a contagious musical experience in which Flamenco is the common denominator, no New Age easy listening, watered down flamenkish stuff.

The title of this album is a game of words. It comes from the term "Cantes de ida y vuelta" or Songs of round trip, these are a set of traditional Flamenco songs that were influenced by the music that Flamenco artists heard when they traveled to the Spanish colonies in the Americas. In the late 19th Century styles such as Rumba, Guajiras, Milongas, Colombianas, Vidalitas were incorporated into the Flamenco repertoire. Since Gazpacho Andalú is based in New York City, we reversed the term and created a new and meaningless term to title our album: "Flamenco de vuelta e ida".

Gazpacho is also a cold soup, a wonderful summer dish that comes from Andalusia in southern Spain. It used to be the staple meal of the day laborers in the "cortijos" as the huge farms of the land owners are called over there. Its ingredients are easily found in the Mediterranean vegetable gardens and it is a great aid to surviving the heat of the Andalusian summer.
In the old times it used to be made in a big terracotta bowl where the ingredients were mashed in a particular specific order to create the emulsion that gazpacho actually is. Nowadays we use blenders, which make the job quicker and less tedious although I have tried gazpacho made in the traditional way... that is really something!!
I just hope you enjoy our music and this recipe my mother passed on to me, as did her mother and her mother before her... and back to the time when tomatoes and peppers came from the Americas to Spain and someone began this truly Andalusian culinary tradition.
Warning: What it is sold in some places and restaurants as gazpacho has nothing to do with what we eat in Andalusia, it is a Mexican salsa-like dish that has nothing to do with the original (amigos Mexicanos, no me mal interpreten, no tengo nada en contra de vuestras deliciosas salsas)... and please, no coriander!
Alfonso Cid.

Five ripe big tomatoes, the redder the better
Two green peppers
One medium size cucumber
Three cloves of garlic (or more- depending on how garlicky you want it)
One third of a baguette or the equivalent of any other European style wheat bread (traditionally we use in Andalusia stale bread a couple of days old, people used to be so poor they didn't waste anything!)
Sherry vinegar (apart from the ripe tomatoes and the olive oil, this is a key ingredient)
Extra virgin olive oil


Soak the bread in a bowl of water. Chop into coarse pieces the tomatoes, one pepper, half of the cucumber, the garlic and mix in a big bowl with the soaked bread torn up into chunks, salt to taste, add approximately half a cup of the olive oil and two table spoons of sherry vinegar. With a ladle put the mix in the blender and blend until you get a creamy texture, transfer to a serving bowl and continue until you have blended the whole of the mix. If it is too thick add some water to the cream until desired consistency, I personally like it a bit thick.
Chop up the other green pepper and the rest of the cucumber in small cubes, this will be the garnish.
Serve it chilled from the fridge in bowls, sprinkling it with the garnish and some cubes of bread of the same kind we used in the ingredients - but not stale. You can also put in it chopped up hard boiled eggs and little cubes of Serrano Ham.



to write a review

Stuart Waldner, Alma Gitana

Flamenco fusion perfection!
As an aspiring flamenco fusion artist, I scour the web and catalogs for the latest in nuevo flamenco. I've never come across a CD from the states with much, if any, substance until now. This CD is a masterful recording made more impressive by the fact that it's a freshman project (at least I think it is). The lead vocals by Alfonso Cid are passionate yet controlled without being stilted or predictable. Arturo Martinez's guitar work is amazing, rootsy and some of the most flamenco of any guitar I've heard in the flamenco fusion genre. The rest of the musicians add a lot of depth to the recording. In every way, this CD is a joy to listen to and I come back to it time and again for inspiration. Highly recommended.

Bryan Rodrigues

Flows like water, dances like fire.
This is a wonderful upbeat flamenco CD with a great fusion of New Yourk and Granada. The rhythms are magnificent, the guitar playing sublime, and the vocals perfection. I love the Moorish influence. A very spiritual sounding kind of yell. Great! Flows like water, dances like fire. Great that the lyrics are printed in Spanish and English too.

Tamara Turner, CD Baby

If you have a taste for flamenco and your mouth waters at the thought of the heat and vivid color of Spain, this New York-based group, Gazpacho Andalú, will send fire through your spine and bring the blood to your skin with zesty performances, drawing not only from the fiery tradition of Spain, but also from the gut-moving music of North Africa and the bright textures of the Caribbean. You need look no further for passion, raw human expression and musical intensity that constantly pushes the envelope.

Roger Scannura

Arturo Martinez is awesome!
What a hot cd! This is flamenco fusion as good as it gets.Arturo has long been a guitarist I admire.I am very happy to hear other musicians playing with him who can keep up the high technical quality and passion.Bravo! This gaspacho is hot!

Val Ramos

Flamenco fusion and more of the best!
Alfonso, what an exquisite and original rendition of Flamenco fusion! Only a Sevillano can do it with such purity and 'sabor.' Your cante is fenomenal. Arturo is amazing, as always. The rest of the band is tight and innovative. This is ground-breaking stuff! It is an honor to work with you, Alfonso. Ole!


nothin cold about this sopa,no ....
super caliente ....estan encendio..mutitalented Cid is amazin...hace de todo....Tony is a wiz...Sean Kupiz un genio,y Raheb tambien,Salao brings the tanguillos to life....What would this lil aficionada do with out the talent of Gazpacho Andalu.....this fan esta ready for the next albulm....nuff said!