This Is the Recipe That José Andrés Says Helped Him Decide to Marry His Wife

published Dec 16, 2022
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Jose Andres and Family in Spain
Credit: Discovery+

Renowned chef, restaurateur, and cookbook author José Andrés recently shared one of his favorite recipes — and it’s not one he created. Apparently, Andrés’ wife, Patricia (who is also from Spain), isn’t quite as skilled in the kitchen as her husband. But according to him, she makes one dish he absolutely loves — and it happens to be one of the reasons he married her. 

The dish he raves about? Patricia’s gazpacho, a refreshing, cold soup that’s brimming with traditional Spanish flavors. “Every summer, when you open the refrigerator in my house, you’ll see a big glass pitcher right in the middle with this rich, creamy red liquid inside,” Andrés told TODAY. “It’s always ready to refresh you on a hot day.”

To whip up this swoon-worthy gazpacho yourself, you’ll need a cucumber, green bell pepper, plum tomatoes, garlic, sea salt, and extra-virgin olive oil. Andrés swears by the recipe’s Spanish sherry vinegar, plus oloroso sherry — a rich, nutty version made in southern Spain — to add depth to the flavor. 

It’s easier than you might think to create an unforgettable summer soup: Just purée the ingredients with an immersion blender, adding water to adjust the consistency if needed. Then, pour the gazpacho through a strainer into a pitcher and refrigerate for at least a half hour before serving. (Not surprisingly, the soup only gets better with time, so feel free to keep it in the fridge for up to three days.) 

To serve, add cherry tomato halves, diced cucumber, and green pepper to the bottom of a bowl, then pour gazpacho over them before drizzling with EVOO and sea salt. Bon appétit!

Get the full recipe here.