History and origin
Tomato, pepper, oil and vinegar to refresh the Andalusian table
Gazpacho andaluz reaches the table cold, with the ripe flavour of tomato, the freshness of pepper and a blend of oil, vinegar and water that makes it light and silky. It may be served in a bowl or glass, on its own or with small diced vegetables, and naturally belongs to hot days.
The dish is Andalusian rather than exclusive to Almería. Earlier forms combined water, oil and vinegar; tomato and pepper joined after arriving from the Americas, while diced garnishes spread later, in the nineteenth century. Gazpacho is now part of summer tables across the province and is also served in Alhama with the ease of a fully adopted dish.
