After a year of waiting, I have finally been able to travel to Spain to complete my year abroad (albeit only 5 weeks, instead of a year). The temperature here in August is approximately 40 degrees. Therefore, there is nothing better to cool you down than a cold glass of Gazpacho.

Gazpacho is a well–known cold tomato drink from Spain; its consistency is similar to a smoothie, and its taste is comparable to Heinz tomato soup, apart from it being slightly more garlicky. Its key ingredients are: tomatoes, peppers, cucumbers, onions, garlic, balsamic vinegar, extra virgin olive oil and lemon. Some recipes also use stale bread to thicken the consistency.

I’m not sure how readily available Gazpacho is to buy in the UK. However, blending the ingredients together is all that is required (no cooking). So, it would be easy enough to make a batch and store it in the freezer. If you do decide to make your own Gazpacho, I would recommend getting fresh, good quality tomatoes and leave the skin on for more nutrients and flavour.

At first, I was quite unsure about Gazpacho. I was offered some by my host and felt rude to decline when I had not tried it before. Although it did feel like I had to force my first glass down, I did come to appreciate Gazpacho and enjoyed a refreshing glass during the mid-afternoon at the hottest point of the day.

Upon my return to England, I want to revolutionise this traditional Spanish dish to suit an English climate. Therefore, I am daring to suggest that instead of serving Gazpacho cold, it could be possible to serve it warm too. Some Spaniards might despair that I am even suggesting to heat up Gazpacho. But similar recipes to Gazpacho exist in Spanish culture which are designed to be served hot; I’m not being a pioneer by any standards.

One way in which I think hot Gazpacho functions well is as a pasta sauce. As its consistency is smooth, it can easily be added to spaghetti with vegetables and/or protein for an easy meal. This is a meal that I tried and tested in Spain when I had a small portion of Gazpacho left in the carton and was unsure what to do with it. It was delicious and served its purpose of being a tasty and easy, student-friendly meal. The only way in which I would improve the dish is by simmering the Gazpacho pasta sauce for longer to thicken it up. My next adventure will be to use it as a base sauce for a stew or casserole in the winter.

I am looking forward to bringing my newfound love for Gazpacho home with me from Spain, and to not only introduce it to my family and friends, but also to bring Gazpacho into more British family favourite meals. 

Want to learn more about eating abroad? Check out these articles:

The Cultural Value in Eating Abroad: Lessons to Learn from Food

Food&Drink and Travel: The Best Places to Eat Worldwide

Eating Abroad: 48 Hours in Dublin