Travel & Cuisine

Serving gazpacho into a glass with ice cubes
Crispy outside and tender inside, tasty fried eggplants.

I was born and raced in Andalusia, that means many things but let´s take this 3 referring to one of my favorite preparations:

  • Very hot Spring and Summer seasons.
  • Great tomatoes in Spring and Summer.
  • Massive use of Extra virgin olive oil for cooking, beauty tricks and even healthy tips!

Since I started my Spanish cooking School in the first years of 2000 I use to call “the Spanish Smoothie” to this rich, nutritive, refreshing, and healthy cold soup. Although I don´t like to call it soup since the best way to enjoy GAZPACHO is by pouring a generous amount on the rocks and drink it chilled.

Impossible to messed up!!



  • 1 kg very ripe Rama tomatoes.
  • 1 green pepper.
  • 1 medium size cucumber.
  • 1 small clove of garlic.
  • Vinegar
  • Sea salt.
  • Cold water.
  • Extra virgin olive oil.
  • Ice cubes for serving (optional)


  • Blender or hand emulsifyier.
  • Cutting board.
  • Sharp knife.


Step 1. Preps.
  • Peel and chop the cloves of garlic.
  • Soak the bread in ½ cup of very cold water for about 10 minutes.
  • Soak the almonds in ½ cup of very cold water for about 20 minutes.
  • Keep the rest of the water for later if necessary.


Step 2. Processing in the blender.
  • Add all the ingredients into the blender jar except the olive oil.
  • Blitz very well for a minute or so.
  • Add the olive oil and blend the mixture again.
  • Taste the result and correct the salt point or olive oil if necessary.
  • Pour the gazpacho into a covered glass pitcher or a bottle and refrigerate overnight or at least for 6 hours.
Step 3. Platting up.
  • Serve it chilled and better on top of some nice giant ice cubes!
serving gazpacho

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