Gazpacho is an easy-to-make and delicious summer dish. I made gazpacho this morning and it took me exactly 10 minutes. I was having a friend for lunch and I was in a hurry. On other occasions, when there’s no rush, it takes me a bit longer. I like to contemplate the flesh of the tomatoes while I cut them in pieces, and feel the sturdiness of the peppers: the skin of the peppers and the flesh of the tomatoes coming together.
Tomatoes grow in Valencia, but el gazpacho is not originally from my part of the Mediterranean. It comes from Andalucía. In fact, in my mother’s very delicious but very traditional cuisine, el gazpacho hasn’t really been incorporated. Valencia is not a soup oriented region, like the US is. That’s why I think that this recipe is perfect for you, American friends! Take a look at the recipe in Spanish with English translations to brush up on your cooking vocabulary.
INGREDIENTES: 
- 3 tomates maduros (ripe tomatoes)
- 1 pimiento verde (green pepper)
- Medio pimiento rojo (A half red pepper)
- Medio pepino (A half cucumber)
- 1 diente de ajo (1 garlic clove), aceite de oliva
- Un cuarto de vaso de aceite de oliva (A quarter olive oil cup), un chorro de vinagre (a dash of vinegar) y sal (salt).
PREPARACIÓN (Notice that I use the tú command to give the instructions.)
- PELA el pepino (PEEL the cucumber)
- CORTA las verduras en pedazos (CUT the vegetables into pieces) 
- ECHA los pedazos en la licuadora (PUT the pieces in the blender)
- AÑADE el resto de ingredientes (ADD the other ingredients)
- PRESIONA el botón de la licuadora hasta la textura deseada (PUSH the blender button until desired texture)
- SIRVE con picatostes (SERVE with croutons) 
o con “tropezones“: trocitos de las verduras que has usado (little pieces of the vegetables that you have used).
And for optimal results, AÑADE unos cubitos de hielo (ADD some ice cubes).
Trust me! The ice cubes will keep a nice coolness while you´re enjoying your gazpacho.
