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.

4 editor picks for Gazpacho Andaluz in Seville, ranked by editorial score. All Seville signature dishes · Gazpacho Andaluz across every city.

Learn to cook it, or eat it with a guide

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