Published: September 24, 2009

Gazpacho is a traditional Spanish cold soup made during the hot summer months in every home from Catalunya to Andalucia. I learned this easy, vegetarian recipe from my host mother in Sevilla during my spring 2009 semester abroad. It perfectly represents Spanish cooking: a blend of seasonal ingredients like tomatoes and red peppers, clean and simple flavors and just the right amount of garlic.

The trick is to add a roll of stale bread for texture and blend until the soup is chunky, but not totally smooth. Also, never use a spoon – the proper way to eat a gazpacho is to sip it from a glass.

The recipe yields a lot of gazpacho, but it keeps in the fridge for a few weeks and it is perfect to serve at a party.