We continue eating our way through the Iberian peninsula. You can read Part I here. ¡Vamos!
We fell in love with Seville the moment we arrived. We had loved Barcelona and San Sebastian -- and would go back to both in a heartbeat -- but we also really enjoyed the feeling of Sevilla. With its sunny plazas, bright stucco buildings, orange trees, festive tiles and Moorish ironwork, Sevilla was filled with a languid, sleepy beauty.
A signature dish of this part of Spain, the area called Andalucia, is a cold soup called salmorejo. It's like a gazpacho but with bread blended in, so it's thick and hearty but still refreshing on a hot afternoon. It's usually topped with a swirl of olive oil and some shredded ham; sometimes there's hard-boiled egg as well. (You might recall that our first-ever Cover to Cover Challenge included a recipe for salmorejo, from Team Saveur.)
We really enjoyed the classic salmorejo we had in Seville. We also had an avant-garde version at one restaurant, which was bright green and blended with apples, arugula and black olives. The less said about that one, the better.