Spanish gazpacho

Spanish gazpacho is another very typical recipe in Spain. Together with tortilla de patata, Spanish gazpacho is very prominent in the South area of Spain. Super nutritious, gluten-free and vegan.

Spanish gazpacho from

Last week, on my last post, I mentioned that I was in Spain…yes, that’s right, I am in Spain. Is like I am in a dream, and sort of a surreal one because I haven’t visited Spain for the past two years and that for me is just a very long time!

I must confess that I am beyond the moon, excited and having the time of my life…and I think so are my kids :-) For those that don’t know me, Spain is where I was born, grew up and lived for the first 18 years of my life. England and the USA followed.

The last time I was in Spain, which was in 2011, was a bit of an ordeal. My youngest was a year old at the time, which required breast-feeding, strollers, diapers, bottles and everything and anything of that nature. Now, since she is already three, we are past that, and I couldn’t be more excited. It makes traveling a hell of a lot easier! For those that are on that boat know exactly what I mean. The simplest outing can turned to the biggest production.

This time around, we are visiting  family and friends, but we are also doing some tourism. We are enjoying eating good local food, and visiting some historic towns all around. Since our kids are now older, we are able to enjoy this kind of trips much more.

For instance, last week, I had the chance to spend the day with my only sister. We were able to go to this beautiful place in Asturias, North Spain, and spend 7 hours just hiking. It was breath-taking, amazing and extremely inspirational. It was one of the most beautiful places I have ever seen. Raw nature to its finest.


The cliffs were scary at times, however, I forgot about them. The place was so beautiful that I kept getting distracted by the overall beauty of the place. The cliffs didn’t matter after a while.


I have never hiked that long in my entire life and that night my legs were pretty much none responsive. I work out on a regular basis but because this trail was pretty complex with different terrain, hills and such, I used muscles in my legs that I though I never had, a good feeling!


I will keep posting some pictures of the different trips we will be taking throughout the summer here in Spain. I will also try to share some more Spanish authentic dishes but for now I leave you with this gazpacho, a chilled based vegetable drink/soup that is super healthy, simple and very reminiscence of Spain.

I hope everyone is having a great summer, so far we are.

Until my next post,

stay safe and enjoy!


The Cares hiking route is a must. If you ever visit Spain and you are into hiking I strongly suggest you come. Just be careful with the falling rocks, besides that, you will love this place.


This was right before arriving to the higher altitude areas. The scenery is just breath-taking. Horses, cows, sheep, are all around. Fisher man, people kayaking and bikers also predominate the area. There are many outdoors activities to do in the area as well as places to explore.


This time around I used an immersion blender to make the gazpacho but you can use your regular kitchen counter blender if you like. Either method is just fine.

Spanish gazpacho

Make sure you serve the gazpacho chilled. When you make it you can adjust the gazpacho according to taste. You can add more garlic, vinegar, olive oil. I always use quadruple the amount of garlic :-)


Spanish gazpacho

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes


  • 2 lbs very ripe tomatoes
  • 1 large cucumber, peeled and cut into chunks
  • 1 large green pepper, chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 garlic cloves
  • Pinch of Celtic salt


In your blender place all of the ingredients and blend until smooth. I never peeled the tomatoes but some people do. The fiber and certain nutrients are included in the peel. If you blend the gazpacho well the tomato skin shouldn't be a problem.

Note that you can also use an immersion blender to make the gazpacho if you like.

Serve gazpacho chilled and keep left over covered in the refrigerator.

Screen Shot 2013-06-26 at 9.44.01 PM

Nutrition facts calculated based on the recipe giving 6 servings.

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  1. I don’t have a rice cooker, so could this be done in a slow cooker? Thanks!

  2. I have always loved rice and beans – I cannot wait to try your version!

  3. I’m a big fan of rice and beans, but have never made them in my rice cooker. Yum!

  4. Oh my! I am in love with this recipe! So yummy. Take me away to the Carribean!!

  5. I grew up eating rice, but seldom tried the combo with beans. Must give this a try soon.

  6. Love a good caribbean recipe….especially in the winter. I may not be able to take a vacation right now, but I can always bring the vacation to me!

  7. This rice looks WONDERFUL, my friend! I am a sucker for rice, so pinning it for later!!

  8. Did you drain the beans and tomatoes?

  9. No, thank you! I am going to make it this week coming. :)

  10. I made this tonight for dinner….YAMMmmmmmm!! So easy yand sooo tasty!! What a great recipe. I don’t have a rice cooker so just made it in a normal pan, and the rice sticked a bit to the bottom which was the best part ! ! Very good with a bit of Yoghurt at the side (makes it kinda mexican, but goes really well with the rice).

  11. Who knew you could cook an entire me in a rice cooker! Never even occurred to me. Threw everything in mine with chicken tonight and my husband and boys devoured it – me minus the chicken. Love this site.

  12. No rice cooker. I cooked my brown rice, cooked other ingredients separately, then combined all. Yum. This is a keeper. Great way to get my daily turmeric. Thanks for a great recipe.

  13. Will the dish be the same without the tomatoes? I have a high sensitivity to raw tomatoes and I try to stay away from them. Thanks!

  14. Could you clarify what celtic salt is?

  15. Is that cilantro in the image?  

  16. This was so easy and I forgot to saute the garlic, making it even easier! My husband and I had it for dinner last night!

  17. I didn’t saute the garlic either and it was very delicious!  Thanks for this easy, delicious meal!

  18. WOW.   This recipe is a big HIT at our bourse.   

  19. In your opening comments you said the rice was “nothing short but amazing” – it’s supposed to be “short of amazing” – thought you’d like to know!

  20. This was amazing! My whole family loved it!

  21. I think this is so cool.

  22. Amazing Caribbean rice dish!  Thanks so much for this post. I used it as a side with slow cooker Pernil Pork, and fried plantains, rather than as a meal on its own.  The combination made the perfect Caribbean meal!  I don’t own a rice cooker so I tossed everything in a 6 quart pot, brought it to a boil, then simmered for 45 minutes, after I sautéed the garlic in the pot.  I did cook my kidney beans in the slow cooker the night before and froze them in 15 ounce potions for future use, all but the 15 ounces I used in this recipe.  I really don’t care for the taste of canned beans and it’s so easy to cook and freeze my own from dried beans, preferably organic.  I usually keep a stash of unseasoned cooked pinto, kidney, white, black, and garbanzo beans in the freezer to use in recipes.  I really do recommend it as they taste soooo much better than canned!

    • Thanks so much for you comment and suggestions. I 100 % totally agree that dried beans are way better than canned. I am glad that the recipe was a huge hit. Thanks for visiting my blog :-)

  23. Do you think black beans would work in this? Planning on using this recipe to use with Jerk chicken in an island wrap!

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