Gazpacho for a dinner party — went down extremely well

I made Gazpacho for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply aromatic profile was the main talking point — no one had quite experienced Manchego cheese used that way before.

Spanish eating culture centres on long social meals rather than quick eating. I explained the a siesta-hour lunch restaurant context as I served it which helped people appreciate it fully. Estrella Damm beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.