Foods to Eat in Spain - Andalusia (Seville and Córdoba)

- Gazpacho -

Gazpacho is a soup traditionally made using the primary ingredients of tomatoes, cucumbers, bell pepper, stale bread, garlic, olive oil and wine vinegar. Most importantly, it is consumed cold and can be served with bread or garnished with a variety of foods such as green peppers, mint, oranges, almonds or even ham and eggs (which is in fact the Córdoba variation of Gazpacho).

Gazpacho is perhaps the most famous dish of Andalusia and its creation has been influences by many different cultures. At the beginning, many of the ingredients that would later be key components of the soup (bread, garlic and vinegar) was brought by the Roman's. Then, the Ottoman's and the Moor's brought their own soup (Ajo Blanco, which is most associated with the city of Málaga today) to Spain in the 8th Century which now greatly resembles the modern day Gazpacho. Finally, it further evolved into the modern day version when Christopher Columbus brought back various non-native vegetables such as tomatoes and peppers, thus, Gazpacho was created. Since then, it grew in popularity due to its great taste and inexpensive ingredients and now, each region in Andalusia has its own variation on the basic Gazpacho, each evolving from unique local influences.

Traditionally, the vegetable and bread base (it is said that a week old bread is the creates the best soup) of the Gazpacho is made by grinding down the vegetables in a pestle and mortar and then stored is an earthenware pot to cool (though now the blender and the refrigerator has replaced each step respectively).

As mentioned earlier, the two most prominent cities in Andalusia for Gazpacho is Seville and Córdoba. Now logically, you will ask, which restaurant should I go to? While sadly any Sevillian will tell you that the best Gazpacho is the one made at home by their mother or grandmother, all is not lost. Bodega Santa Cruz, is a cheap and cheerful place near the Plaza de la Alianza and is always heaving with locals (a good sign to be sure). Their Gazpacho is both cheap and tasty and most of their tapas, including grilled meats, fish and stews average around 2 euros.

In Córdoba, their variation of Gazpacho is known as Salmorejo Cordobes, which is thicker and creamier than normal Gazpacho and has added hard-boiled eggs and ham. To try this local twist, be sure to visit Taberna Luque, which is a small restaurant owned by they lovely couple, Antonio and Mari. The reason why I recommend their place is because they are well known for their Gazpacho and it is in fact Antonio's mother's recipe, so it is the closest thing to a genuine home-cooked soup.

It should be noted that Gazpacho is also popular in the neighbouring country of Portugal, whereby it is called Gaspacho and is very similar to the Spanish version.