Gazpacho de Cerezas via Javier Lastras:

Cooking in Language: Gazpacho

Learn how cooking can help enhance language learning, and discover a new recipe for a traditional Spanish summer dish.

July 10, 2014

Cooking is a great way to learn new vocabulary and grammar, as well as about a new culture. The following is a Para family favorite for gazpacho, a traditional Spanish soup.

The best part of my day is when my kitchen is full of people I love, speaking the language I love and eating the food I love. Be it pronouncing favorite food words like “ajo” or “guizar” or solving the puzzle that is converting from one measuring system to the next, cooking in another language can help students learn new culinary vocabulary, grammar and about a culture and its cuisine. The following is a family recipe for gazpacho, a traditional Spanish soup that is very delicious! In case you are not familiar with gazpacho soup, it is typically made of raw vegetables in a tomato base and served cold. It’s the perfect summer soup!

Gazpacho Recipe in Spanish


  • 100 gr. de pan duro
  • 800 gr. tomates rojos maduros
  • 1 diente de ajo
  • 1 pepino pequeño
  • 10 cl. de aceite oliva extra virgen
  • 4 cucharadas soperas de vinagre
  • 75 agua
  • 1 pizca de sal

La preparación

  • Llena un bol con agua y pon pan dentro para remojarlo.
  • Lava y pela (pelar es opcional pero aconsejable) los y el pepino procurando que no queden semillitas.
  • Córtalos en trocitos y pásalos por la batidora.
  • Añade un diente de ajo previamente pelado y bate nuevamente.
  • Añade el pan que estaba en remojo, la sal, vinagre, y el aceite.
  • Bate todo de nuevo hasta que quede todo bien mezclado y añade el agua, poco a poco, hasta obtener la textura deseada (entre líquida y cremosa).
  • Pon el gazpacho en la nevera y refrigera al menos por 4 horas. Si se prepara como bebida, se pueden añadir algunos cubitos de hielo.
  • Sírvelo bien frío en vasos o copas.

Gazpacho Recipe in English


  • 4 ounces of hard bread
  • 1 ½ pounds of ripe red tomatoes
  • 1 clove of garlic
  • 1 small cucumber
  • 100 ml extra virgin olive
  • 4 tablespoons of vinegar
  • 750 ml water
  • 1 pinch of salt


  • Fill a bowl with water and put the bread in to soak.
  • Wash and peel (peeling is optional but advisable) tomatoes and cucumber, trying to avoid the seeds
  • Cut the tomatoes and cucumber into pieces and run them through the blender.
  • Add a pre-peeled garlic clove and whisk again.
  • Add the bread that was soaked with salt, vinegar and oil.
  • Combine all of the ingredients in the blender until everything is well-mixed. Add the water gradually, until desired texture (between liquid and creamy).
  • Place the gazpacho in the fridge and refrigerate at least four hours. If prepared as a drink, you can add some ice cubes.
  • Serve in chilled glasses or cups.


Do you have a favorite Spanish recipe that you would like to share? Post it in the comment section.

Photo: Gazpacho de Cerezas via Javier Lastras:

Rosy Para
Rosy Para is the Senior Editor at Middlebury Interactive Languages. She is responsible for the composing and building of the world language courses, and has been the lead builder and editor on the Spanish Courses. She is recently married, and currently working towards an MFA degree in Creative Writing at Bennington College. Her passion is creative writing in both Spanish and English.
Cooking in Language: Madeleine Cooking in Language: Empanadas Cooking in Language: Tarte Tatin Recipe Gazpacho de Cerezas via Javier Lastras: