The creamy, smooth gazpacho we enjoyed in Madrid has pushed aside our old clunky chunky recipe this summer. Nothing better than the jolt of getting your mind changed on an old assumption that you hadn’t much thought about like chunky vs. smooth gazpacho.
On a summer trip to Las Vegas we were blown away by the simple approach to preparing food at Jaleo, one of the Spanish restaurants in James Beard Award-winning mastermind Spanish/American chef Jose Andres’ empire. “Pan con tomate” is a classic Spanish small plate that pairs beautifully with meats, cheeses, and olives. Simplicity can be so refreshing in that complex city.