Almost Fearless

Strawberry Gazpacho (Gazpacho de Fresas)

Before I left Barcelona, I took a cooking class at Barcelona Cooking, this newish cooking school on La Rambla that’s two stories above the street in this charming open loft-style place with it’s Spanish-born and Barcelona-trained head chef Candido Cid.


They teach the classics but they are really dedicated to local, fresh produce and using what’s in season. That’s why we had strawberry gazpacho instead of the tomato-only gazpacho most people are familiar with, because strawberries happened to be in season. Turns out, I like it better than the original.


The great thing about this recipe is two-fold: it requires no cooking and you can use other fruit like cherries or whatever is in season.


2 slices white bread

350 g tomato

350 g strawberries

250 ml water

4 tbsp extra virgin olive oil

2 tsp sherry vinegar

salt and pepper

mint leaves

small portion of brie

12 croutons

edible flowers (optional)


The first thing we did was grate the tomatoes. It’s super efficient.


Then slice the strawberries.


Soak the white bread in the water and vinegar for five minutes.


The mint is just chilling in some cold water, to keep it fresh.


By the end you have this bowl of tomato puree and you add in the soaked bread, the strawberries, and the mint then blend.


It only takes a few minutes of blending to get it smooth. Then you’ll want to drizzle in the oil olive and give it another whirl.


That’s it, done!


Of course Candido plated our soup very nicely. He added some more olive oil, salt and pepper, a few flowers, a bit of brie and croutons.


It was too pretty to eat.


Well for a moment.


Nom. What does it taste like? It’s a very fresh, chilled soup. The salt, pepper and olive oil turn it into a dish, balancing it back, because otherwise it’s so light and cool you could just drink it. There might be a reason why you can buy orange juice style containers of chilled gazpacho from convenience store. Next year I’m making this with cherries.

Christine Gilbert

I’ve been dragging my husband around the world since 2008 always with the promise that, “Yes, Drew there will definitely be hammocks there.”



  • Great advice. Some people say you can’t learn a language without being in the country where they speak it, but I disagree. I learned Spanish in the U.S. (not in a hispanic neighborhood), Portuguese in Venezuela and I’m working on my French now that I’m in Colombia. It takes a lot of hard work, and following tips like the ones you mentioned, but it’s certainly possible – and immensely rewarding.

  • Great article – I have first hand experience in the benefits of speaking a second language and they are concrete. In fact, I’ve got both of my daughters in Spanish immersion programs as well as using web tools. Something yours (and others) kids might enjoy is a little video of my oldest daughter practicing her language learning online (it’s short).

    I’m one of the founders at Lingo Jingo, Andy Grant.

  • The last point really drives it home. It can be really difficult to find a native speaker to converse with if you don’t actually live in the area of the spoken language. It’s essential that you find someone you can talk to on a weekly basis.

  • Yum! I wonder if this would work with peaches? What I like to do with strawberries that are verging on too-ripe is to add a splash of good balsamic & a few shakes of pepper. Wish I could take credit for culinary creativity, but this was a tip from Nigella Lawson who got it from a visit to Italy. Whatever the source, it works!

  • Great article Christine,

    Many great tips here, I love the idea of the bracelet – first time I hear it.

    Just wanted to join the discussion to share a website I built to help people make conversation exchange in 2014 – with an all integrated service. it’s called

    Would love to have your feedbacks!