I took a perfect cooking lesson from Aran Goldstein at the Saltbox Farm in Concord and the theme was Seville, Spain. I lived in Sevilla in 1997 (as did Aran in the early 2000’s) and 17 years later, the food (and flamenco) most stands out to me. The Spaniards love their soccer, their tapas, and their gazpacho. I’m not a cold soup fan. But after we learned the art of the good gazpacho, I yearned for Spain. Gazpacho is simple to make but remember, what you put into it is what you get out of it!
- 4 pounds of Tomatoes of your choice, peeled
- 2 cloves of garlic, smashed into a paste
- 3 cucumbers, peeled
- 1 large pepper, small diced
- 1 small chili such as jalapeno, small diced
- ⅛ cup good extra virgin olive oil
- salt and sherry vinegar to taste
- Pulse all of the ingredients in a food processor or blender. Adjust seasoning with more vinegar and or salt to taste.