Andalucían gazpacho

Recipes extracted from Cocina de Andalucía by María José Sevilla (£20, Ryland Peters & Small). Photographs: Nassima Rothacker. Now try María José's marinated ibérico pork fillet, roast potatoes and red peppers and gratinated mussels with sautéed tomato, onion and green pepper stuffing. Next discover more Spanish recipes and 10 things we love about Andalusian cuisine.

María José says: "Gazpacho in Andalucía dates back centuries as a light soup made with stale bread softened with water and flavoured with oil, garlic and vinegar. Later, more sophisticated gazpachos made with almonds became popular in Málaga and Córdoba. With the arrival of the tomato, green pepper and cucumber from the Americas, a more colourful and fresher version became a staple of the Andalucían kitchen, especially in summer."