Gazpacho Andaluz appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Gazpacho Andaluz · Seville
Gazpacho Andaluz is the canonical Andalusian cold soup: tomatoes, cucumber, green pepper, garlic and stale bread blended with extra virgin olive oil and sherry vinegar, drunk from a glass or eaten with chopped garnishes.
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.
Where to eat in Seville:
- Espacio Eslava
- Casa Cuesta
- Las Teresas
- Bodeguita Casablanca