Alberto Chicote explains how to make an unbeatable gazpacho this summer.

In summer, Spanish cuisine is filled with fresh, light dishes to combat the heat . Salads, seasonal vegetables and fruits, and other cold snacks take center stage during these months.

Originally from Andalusia, gazpacho is another ideal recipe for the summer season . This cold soup, typically made with tomato, pepper, cucumber, garlic, olive oil, and vinegar, is refreshing, healthy, and nutritious. Served very cold, often accompanied by croutons or chopped vegetables, it is a staple in every Spanish home in the summer.

Over time, this dish, once considered humble by many, has evolved: it's sold in bottled versions, reinvented in haute cuisine, and variations with other ingredients like watermelon or beetroot have emerged. In addition to changing the recipe to innovate, gazpacho recipes are different in every home , as each person adds their own special touch to adapt it to their taste and give it a specific flavor.

This is also the case for renowned chefs in our country, as some of them share their own gazpacho recipe with their followers on social media.

In this article, we focus on the one shared some time ago by popular chef Alberto Chicote . In his case, the gazpacho recipe is very much a traditional recipe, but, as we mentioned, he adds his own personal touch that makes it unique. Below, we'll show you how he prepares it and what he uses.

1- Place the bread, spring onion, cucumber, pepper, garlic, water, tomato, and oils in a container, in this order. Season the tomato and let it rest for at least 2 or 3 hours. This way, the bread will hydrate with the water, oil, and tomato juice.

2- Grind it very finely using whatever machine you have. It should be very fine and velvety.

3- Add salt and sherry vinegar to taste. Strain through a fine sieve. Refrigerate.

4- If the tomatoes we use are very watery, we will put a little more bread, and if they are very compact, less.

I like to remember to add some ice to cool it down quickly so I can drink it iced quickly, so I make it a little thicker. If you want to make it with melon, for example, add 300 grams of melon before blending.

Regarding the 'side dish', you can add, for example, some canned cockles, some cooked shrimp, the same vegetables from the recipe, diced, or fresh bread cubes.

These are the steps Chicote shared on his Instagram account so you can replicate his version of the perfect gazpacho during these hot weeks.