History

Gazpacho descends from the Moorish ajo blanco (almond and garlic soup) of Al-Andalus, with the New World tomato added in the 17th century. The dish runs through Andalusian kitchens in dozens of regional variants: the thicker salmorejo of Cordoba and Seville, the green ajo blanco of Malaga and Almeria, the porra antequerana further inland. Sevillian families drink gazpacho from a glass during summer afternoons; restaurants serve it in shallow bowls with chopped tomato, cucumber and croutons. The dish is in every Sevillian summer carte at Casa Cuesta, Las Teresas and Espacio Eslava.

Common allergens: Gluten

Make it at home

Yield 4Hands-on 15 minTotal 2 hrDifficulty Easy

Ingredients

  • 1kg ripe tomatoes, cored
  • 1 small cucumber, peeled and chopped
  • 1 small green pepper, deseeded
  • 1 garlic clove, peeled
  • 50g day-old white bread crust removed
  • 100ml extra virgin olive oil
  • 20ml sherry vinegar
  • Sea salt to taste
  • Optional garnish: diced cucumber, tomato, green pepper, croutons

Method

  1. Blanch and skin the tomatoes; halve and remove seeds for a smoother result.
  2. Soak the bread in cold water for 5 minutes; squeeze out the excess.
  3. Place tomatoes, cucumber, pepper, garlic, soaked bread and salt in a blender. Blend on high for 90 seconds.
  4. With blender running, drizzle in olive oil in a slow steady stream until emulsified.
  5. Add sherry vinegar; blend 30 seconds. Taste and adjust salt and vinegar.
  6. Strain through a fine sieve into a jug. Chill for at least 2 hours.
  7. Serve in chilled glasses or shallow bowls with garnishes on the side.

Tip from the editors. Chill the soup well before serving; the cold mutes the acidity and the oil melds. Andalusian families often add a small piece of cured ham as garnish in winter.

Where to eat gazpacho andaluz

Gazpacho Andaluz in Seville

Espacio Eslava ★ 4.6

Modern Sevillian Tapas€€alameda

Espacio Eslava on Calle Eslava in Seville's San Lorenzo is the modern-tapas room since 1988, with the egg-on-mushroom-cake and the honey-glazed costilla.

Signature: Huevo sobre bizcocho de boletus, Costilla con miel, Cigarro de pringa

Order: The huevo sobre bizcocho de boletus and the slow-cooked costilla con miel de cana sirope.

Tip: Walk-in only; queue at 12:30 for lunch or 20:00 for dinner, closed Sunday evening and Monday. Tables come up at the back; bar plates come faster.

Calle Eslava 3, 41002 Sevilla Book →

Casa Cuesta ★ 4.6

Sevillian Taberna€€triana

Casa Cuesta on Calle Castilla in Seville's Triana has cooked menudo (offal stew) since 1880, a tile-and-bullfighting-poster taberna at the foot of the Triana.

Signature: Menudo, Pavias de bacalao, Carrillada

Order: The menudo (the city's canonical tripe-and-chickpea stew) and pavias de bacalao with manzanilla.

Tip: Open daily 12:00-16:30 and 19:30-24:00. Lunch on Sunday from 14:00 is the local main event; book the back room a week ahead.

Calle Castilla 1, 41010 Sevilla Book →

Las Teresas ★ 4.5

Sevillian Taberna€€santa-cruz

Las Teresas on Calle Santa Teresa in Seville's Santa Cruz hung jamones from the ceiling in 1870 and is an essential Santa Cruz taberna for working-day tapas.

Signature: Jamon iberico de bellota, Solomillo al whisky, Salmorejo

Order: A racion of jamon iberico de bellota sliced overhead and a copa of fino En Rama.

Tip: Open daily 11:00-24:00. The standing bar is the working-day pick; the wooden tables behind take walk-in groups.

Calle Santa Teresa 2, 41004 Sevilla Book →

Bodeguita Casablanca ★ 4.3

Spanish tapas€€

Bodeguita Casablanca is tourist el arenal eats at the riverside; this casablanca-cousins bodega off puerta de jerez stays a quietly local sevillian room.

Why locals love it: Tourist El Arenal eats at the riverside; this Casablanca-cousins bodega off Puerta de Jerez stays a quietly local Sevillian room.

Tip: Order huevos a la flamenca and carrillada in oloroso. Standing bar is faster; the back dining room takes reservations.

Calle Adolfo Rodriguez Jurado 12, 41001 Sevilla

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