History
Gazpacho originated in the south of the Iberian Peninsula. Early versions used stale bread, garlic, olive oil, salt and vinegar and resembled ajoblanco; red gazpacho was created in the 19th century when tomatoes were added. Related cold dishes popular in Andalusia include salmorejo, ajoblanco and the porra antequerana. Visita Sevilla calls gazpacho one of the clearest references of Andalusian and Sevillian cooking. Las Teresas and Bodeguita Antonio Romero both list it on their menus.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten
Make it at home
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
- Blanch and skin the tomatoes; halve and remove seeds for a smoother result.
- Soak the bread in cold water for 5 minutes; squeeze out the excess.
- Place tomatoes, cucumber, pepper, garlic, soaked bread and salt in a blender. Blend on high for 90 seconds.
- With blender running, drizzle in olive oil in a slow steady stream until emulsified.
- Add sherry vinegar; blend 30 seconds. Taste and adjust salt and vinegar.
- Strain through a fine sieve into a jug. Chill for at least 2 hours.
- 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
Las Teresas ★ 4.5
Las Teresas, on Calle Santa Teresa in Seville, serves lomito ibérico de bellota and cinta lomo ibérico adobado, with opening hours from morning until late.
OrderThe lomito ibérico de bellota, or the cinta lomo ibérico adobado.
TipOpen Monday to Sunday from 10:00 to 1:00; the list includes morcón ibérico de bellota and punta de solomillo al whisky.
Bodeguita Antonio Romero ★ 4.4
Bodeguita Antonio Romero on Calle Antonia Diaz, in Arenal, is where it all began in 1994, with Andalusian tapas, a bar, tables and a terrace.
TryPunta de solomillo, the house classic
TipStand at the bar for a caña and a tapa de pringá, or sit down for a Rioja with solomillo al whisky.
More places near Las Teresas and Bodeguita Antonio Romero
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- La Terraza del EME Cocktail bar, about 150 m away
- Casa Morales Tapas, about 150 m away
- Casa Robles Spanish, about 150 m away
- Milonguitas Hidden gems, about 150 m away
- La Azotea Santa Cruz Tapas, about 150 m away
- Filo Café, about 200 m away
More cities are in research. Want gazpacho andaluz covered somewhere specific? Tell us where you want to eat.