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The dish's story
The oldest tavern in Seville, serving since 1670 and recommended by TasteAtlas for its Andalusian gazpacho and salmorejo alongside its famous espinacas con garbanzos.
📋 TasteAtlas🍴 Traditional Andalusian recipe — El Rinconcillo
📋 recipe source: Spanish SaboresIngredients
- • Vine-ripened tomatoes 6-7 medium
- • Green Cubanelle / Italian pepper 1
- • Cucumber 1
- • Small white onion 1/2
- • Garlic clove 1 medium
- • Extra virgin olive oil (plus extra for drizzling) 1/4 cup
- • Sherry vinegar (Vinagre de Jerez) 1 splash
- • Salt 1 pinch (to taste)
- • Stale bread (optional, to thicken) as needed
- • Optional toppings: diced apple, onion, pepper, croutons, hard-boiled egg to serve
Method
- 1 Wash and dry the vegetables; peel the tomatoes if desired, then chop coarsely.
- 2 Halve the pepper lengthwise, discard seeds and membranes, and cut into smaller pieces.
- 3 Peel the garlic, halve it lengthwise, and remove the green center core.
- 4 Peel and quarter the onion; peel and halve the cucumber, reserving one half for toppings.
- 5 Add the tomatoes to a blender first, then the pepper, garlic, onion, and cucumber.
- 6 Blend on low until mostly chopped, then on high until fully puréed.
- 7 Season with salt and sherry vinegar, then slowly stream in the olive oil while blending to emulsify.
- 8 Adjust seasoning; thin with ice-cold water or thicken with soaked stale bread as desired.
- 9 Strain through a fine sieve, then refrigerate at least 30 minutes.
- 10 Serve cold in glasses or bowls with an olive oil drizzle, salt, and optional toppings.