Like most summers, this one flew by so quickly.
It would be nice if the pandemic took the same route of seasons, but we know by now that the virus won’t be going anywhere soon and it will be some time before we can call it history.
Although this year has been an insane rollercoaster, I keep reminding myself that the moment we are living in is an extraordinary one, so intense yet educational. I remind myself to practice self love and not fall ill of the saddening news we hear everyday. And although it may seem like everything is going in the wrong direction and there’s so much negativity surrounding us, I am sure that good things will come out of it. We will welcome more compassion and gratitude into our lives after this period.

On this side of the world (I’ve been living in Southern California for 6 months) the pandemic is still very present and although I think more people are on the same track now there’s never going to be a complete shutdown like the ones that happened in Europe. The cases are still very high but I believe people are more aware and more responsible about wearing masks and distancing.

Thankfully farmers markets are open and running. It is such a struggle to go anywhere and shop nowadays (because of the long lines etc.) but it is the new normal and that’s just the way it is going to be.
There’s still so many tomatoes here and other summery fruits and vegetables. Last weekends I saw a vendor with so many of them different in color and variety that I immediately thought of gazpacho. Refreshing, light and delicious, Gazpacho is a perfect summer dish to have: easy to prepare and great to make ahead and serve to friends.

Invented in the Andalusian region of Spain, Gazpacho has become a staple in many cuisines during the hot summer months. It can be made in so many ways, using different vegetables, adding stale bread or not, served cold or room temperature or even warm!

The most common way to make gazpacho nowadays is using tomatoes as the main ingredient, and that is how I made mine. I like to use big red tomatoes for this recipe, but go for what looks and smells the best to you.

I had a few pieces of stale sourdough bread I baked last week so I used some of that to thicken the soup a little, but you can totally go without. And I was planning to add a bell pepper in the soup too, but I couldn’t find it at the market so I went ahead and made it without and it came out even better! This is just to say to feel free to play around with the fresh ingredients you are able to find at the moment and you won’t be disappointed.

Ingredients (for 4-6 servings)

4 large tomatoes
1 cucumber
1 garlic clove
A handful of basil leaves
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
salt & pepper
1 slice of stale sourdough bread

For garnish:
A couple of cherry tomatoes
Sourdough croutons


Chop the tomatoes and cucumber roughly (if the cucumber skin is thin and not that bitter you can leave it, otherwise I’d recommend peeling the cucumber).
Add all the ingredients to a vertical blender and blend until smooth and creamy.

Put in the refrigerator and let chill at least 2 hours before serving.

To serve, add some sliced cherry tomatoes, a couple croutons, some basil leaves and a drizzle of olive oil!