Gazpacho and Salmorejo in Seville
Gazpacho is, together with paella and Spanish omelette, one of the most typical dishes in Spain. Every year, when it gets really hot, this refreshing cold soup becomes one of the most requested starters in all the restaurants.
It is made from blended vegetables, and amongst the usual ingredients it contains tomato, peppers, cucumber, onion, garlic and bread crumbs, as well as water, olive oil and vinegar. It is a fresh, tasty and very healthy dish with many variations and different recipes. Amongst other popular Spanish dishes are salmorejo, of a thicker consistency and very typical of Cordoba, or ajoblanco, typical of Malaga, which is made from almonds.
Gazpacho has humble and unknown origins. We do know that it goes back to the Al-Ándalus era, when it basically consisted of a mixture of breadcrumbs, olive oil, water and vinegar. It fed thousands of country dwellers for centuries.
Over time, more ingredients have been added and from the 19th century they started to add tomato, pepper, and vegetables from America which has given it its characteristic red colour.
El Rinconcillo Gazpacho originated in Seville and, although it would very difficult to ascertain whether this is true or not, what is certain is that you are able to try delicious gazpacho and salmorejo in the majority of restaurants and bars in the city. Here are some suggestions to get you started.
El Rinconcillo (40, Calle Gerona) is a typical and traditional bar specialising in Andalusian cuisine and tapas, including gazpacho and salmorejo.
El Giraldillo (2, Plaza Virgen de los Reyes) is another one of the local classics offering a selection of tapas.
In the Mesón Puerta de Jerez (6, Calle Maese Rodrigo) you can try typical Sevillian cuisine with a modern touch.
Finally, Gazpachería Andaluza (11, Avenida Ramón Carande) is a shop that sells several varieties of this tasty food.
