Home cooking attempt — Gazpacho from scratch

I spent an afternoon making Gazpacho from scratch following a traditional recipe. Getting Arborio-style Bomba rice right was the main challenge — it's not as straightforward as it looks. The rich with olive oil result was rewarding once I got it right.

Spanish eating culture centres on long social meals rather than quick eating. I served it with Cava sparkling wine as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Gazpacho yourself gives you a new appreciation for what goes into it at a restaurant.