Gazpacho is a speciality that combines the carbohydrates from bread, the fat from olive oil and the vitamins and minerals from the different vegetables that it contains. The result from this mix is an excellent thirst-quenching drink, very healthy and particularly refreshing.
There are many different kinds of gazpacho , all of them highly recommended. You can choose between the classics: salmorejo (a very thick, garlicky kind) and ajoblanco (a white gazpacho, with almonds and garlic), or rather have the more modern recipes made with crustaceans, specially the ones with lobster or shrimp
In the map of Spanish cheeses, which is very complete, we will see twenty kinds that are labelled with a Designation of Origin.
They can be made with cow, sheep or goat milk, and can be either fresh (unripened) like the Burgos variety; half-ripened, like Pasiego; blue like Cabrales; proteolysed, like Torta del Casar; and historic and literary, like Manchego; plus ninety-six more that will satisfy the most demanding tastes.
Manchego is, without a doubt, the most famous cheese in Spain. It has been consumed since time immemorial throughout the region of La Mancha. This has made it possible today for an important cheese industry to develop, which maintains handcrafted production of the cheese.
Bread and confectionery are often made in the same bakeries, filling the air with delicious smells that are quite frequent all across Spain. It is very easy to find breads and sweets that are fresh out of the oven, a sublime treat that is usually impossible to forget. In many of these products we can recognise the legacy of Arab or Jewish traditions .
We have delicious pastries made with almonds, oil, flour, milk, eggs and sugar, sometimes with aromatic seeds that add that special hint, like sesame seed, fennel seed, aniseed, poppy seed, etc.
Find out more on our Spanish dessert recipes selection...