Gazpacho Andaluz is the cold Andalusian soup of tomato, cucumber, green pepper, garlic and stale bread, blended with olive oil and wine vinegar.

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.

Where to eat Gazpacho Andaluz in Seville

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

  • Las Teresas

    Order The punta de solomillo al whisky, or the morcón ibérico de bellota.

    Las Teresas, at Calle Santa Teresa 2 in Seville, lists morcón ibérico de bellota and punta de solomillo al whisky among its dishes, open every day.

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  • Bodeguita Antonio Romero

    Try Punta de solomillo, the house classic

    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.

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Make it at home

Serves 42 hrEasy

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.

Editor tip. 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.

Common allergens: Gluten.