Why Gazpacho deserves more attention

Gazpacho rarely gets the international recognition it deserves. The deeply aromatic complexity is genuine, not simple, and the technique involved in using Jamón Ibérico correctly takes real skill.

Spanish eating culture centres on long social meals rather than quick eating. I encountered it first in a pintxos bar in San Sebastián and that context helped me understand it properly. Estrella Damm beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Gazpacho is the dish to start with.