Gazpacho
A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumers worldwide, the soup's refreshing, cool and acidic flavors promote Spanish cuisine at its best.
The dish began as a light lunch that the wives brought to their husbands in the field in order to cool them down from the hot summer sun. Shortly after, it began to be served at the end of big meals, although today it is a popular summer appetizer.
Throughout Spain, there are a number of gazpacho varieties, such as gazpacho blanco (white gazpacho) or ajo blanco, a Málaga specialty made with garlic, bread, and almonds, with a garnish of green grapes. As the dish evolved, all kinds of ingredients started to be added to the soup, such as watermelon and cantaloupe.
Regardless of the varieties, all gazpachos share a common thread of three key ingredients - bread, vinegar, and oil.
Types of Gazpacho
Pairing tips
Albariño
Albariño is a white grape variety grown in northwest Spain (Galicia) and northwest Portugal (Monção and Melgaço) where it is used to make varietal ... Read more
Verdejo
This white grape variety probably originated in North Africa from where it was imported to the Iberian Peninsula, and today it is mainly known as the principal grape used ... Read more
Manzanilla
Manzanilla is a dry sherry variety made from Palomino grapes in Sanlúcar de Barrameda. This light and refreshing wine is aged naturally, under a thick ... Read more
Fino
Made from Palomino grapes in Jerez or Puerto de Santa María, Fino is the driest and the most delicate sherry variety. This fortified wine is aged naturally,... Read more
Gazpacho Authentic recipe
This is the recipe for a classic Andalusian gazpacho which is made with just tomatoes, bell peppers, onion, cucumbers, garlic, stale bread, olive oil, sherry vinegar, and salt.
WHERE TO EAT The best Gazpacho in the world (according to food experts)
"One of the best restaurants to savor it is the Eslava in Sevilla, with the simplicity of its preparation that gives an exquisite result."
"More than half a century ago they developed a simple kitchen where the local extra virgin olive oil is the main protagonist. With that oil they make one of the best gazpacho that can be found in Andalusia."
"The gazpacho was made with tomatoes from the south of Spain and had little pieces of mackerel added, which to be honest were superfluous since the gazpacho itself was superb, the tomato flavour intense despite their not being in season, the seasoning carefully judged."
"In the bar, there is full range of specialties made with good ingredients. Among them, on these hot days, a very good traditional gazpacho, chilled, which may be accompanied with a glass of manzanilla."
"Not to be missed gazpacho, made the traditional way."
"They produce an excellent traditional gazpacho served in glass tube."
"We ordered appetizers including the gazpacho soup that sang with the earthy flavors only found with cooking with terra cotta cookware in the caste iron oven that has helped create the masterful dishes for the past 300 years."
"Here is our first gastronomic recommendation, La Taberna del Campero, we have already been there a few times and it will not be the last. Once seated, we began to enjoy some tapas and reserved our favourite dishes for the last, like tuna with mango gazpacho."
"There are many restaurants, particularly in Andalusia, where good gazpacho is considered a gastronomic jewel. One of these is El Churrasco, in the center of the historic city of Cordoba, whose recipe reflects a maximum respect for popular Andalusian tradition."
