Street food Gazpacho — the authentic version

The best Gazpacho I've ever had came from a street stall, not a restaurant. The deeply aromatic intensity was completely different — more direct and uncompromised. Manchego cheese was used without hesitation, the way it should be.

the tapas tradition developed as small accompaniments to drinks. The a siesta-hour lunch restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Cava sparkling wine was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.