There are about as many gazpacho recipes as there are Spanish cooks. This is our quick version which requires little effort, but produces an authentic result. This cold soup is delicious and refreshing—a perfect summertime meal served with bread.

1 clove garlic—chopped

½ small red onion—chopped

½ red pepper (capsicum)—deseeded and chopped

½ green pepper (capsicum)—deseeded and chopped

1 cup peeled, deseeded and chopped cucumber

3 cups tomato juice

1 tablespoon extra virgin olive oil

1 teaspoon white wine vinegar

½ teaspoon sea salt

¼ teaspoon ground black pepper

Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why we prefer to use good-quality tomato juice).

Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead.

Minestrone Soup. Hearty Italian vegetable and bean based soup served with a sprinkling of Parmesan cheese.   Seafood Paella. A traditional Spanish rice dish packed with succulent fresh shrimp, mussels and squid.   Tortilla de Patatas. Tortilla is a traditional Spanish egg dish similar to a French omelet and an Italian frittata. This version includes potatoes, red onion and green peppers.

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