Tapa Thursdays: Gazpacho

I have never been one to stand up to the hot summer sun in Seville. I made the poor decision one year to cycle home from my friend Stacy’s house at 3pm. In August. Trying to beat the Sevici’s 30-minute limit.

I was shaking by the time I got home, and the Novio had to stick me in the shower, clothes on, so that I’d cool down. After that, it was a cold glass of gazpacho and I felt immediately better.

When the temperatures start to rise in Seville, I find that my only defense are cold showers, the AC in our living room and an always full glass of gazpacho.

What it is: A cold, tomato-based soup made of little more than tomatoes, green peppers, cucumber, salt, garlic, olive oil and vinegar. It’s not only a simple dish, but it’s simple to make! Often, a garnish or onions and cucumbers is sprinkled on top, and some choose to eat the dish (well, drink it, really) with croutons on top, too.

Where it comes from: Gazpacho is said to have been invented by the Arabs, but it’s now a staple in Andalusian gastronomy, thanks to the hot summer days. Variations are numerous, including gazpacho manchego, which I tried in Calpe, or by substituting tomatoes for anything else. My favorite? Watermelon gazpacho!

Goes great with: The Novio and I usually use gazpacho as a primer to just about anything we’ll eat. It’s also perfect for practicing the Spanish habit of hacer el barquito, or mopping up the remains with a piece of bread.

Where to get it in Seville: I prefer to make my own gazpacho, though I have fond memories of my first few days in sweltering Seville, drinking it by the glass full in the original Bodeguita Romero on Antonia Díaz.

Are you a gazpacho fiend? Have  certain go-to tapa, or want to see something featured on Sunshine and Siestas? Leave me a message in the comments!