Gazpacho | Kenji's Cooking Show

[@niklp6965]

Are we not going to talk about that ULTRA SMOOTH TRANSITION at 7:05

[@Bertopolis_]

Immediately came to the comments to see if anyone else noticed this too

[@alexbluses]

Kenji, you must try "ajoblanco", it's an andalusian soup made with almond, garlic, olive oil, vinegar and salt. It becomes white when you blend it. Andalusian gastronomy is very, very rich. Salutes from Seville (south Spain).

[@Dinckelburg]

With some sliced green grapes 🤤

[@GirishManjunathMusic]

Please give me a recipe for this it sounds heavenly

[@clifbar6424]

I like Salmorejo more

[@dask7428]

You forgot about salmorejo. Best cold soup I've ever eaten

[@dask7428]

You forgot about salmorejo. Best cold soup I've ever eaten

[@irmese06]

Thanks for your homegrown videos of late, Mr. Lopez-Alt. They are my favorites of what you've put on KZbin, and some of my favorite cooking videos ever. And I watch a LOT of cooking videos. PS - I remain gratified -- justified -- sanctified -- that we both prefer Sierra Nevada.

[@VyriaDurav]

I've only recently started watching your videos and I love how informative and easy to follow they are but I also have to add that you saying 'Guys, gals, and non binary pals' at the end was such a nice and unexpected thing and I really appreciate it.

[@atropos91]

Spaniard (valencian, not andalusian) here. This is like the 80% of my diet in summer.

[@fling97]

Some of us Andalusian people like to add some water to it, serve it in a glass and add ice so it becomes a very refreshing drink. I love to drink gazpacho on summer during lunch. Its a recipe that changes a lot depending on who made it since everyone likes to tweak and change it to their own preferences.

[@Poopchute]

So basically a non-alcoholic Bloody Mary? Sounds great!

[@claulpez_]

@@Poopchute yep

[@HeatIcegame]

I'm from Spain and with 3 out of my 4 grandparents coming from Andalucía I've grown up having gazpacho several times a week during the whole summer for most of my life. I'm usually alright with your spanish recipes and I think this one is mostly good but I have a few problems with it. Don't take this the wrong way by the way love your content this are just a few pointers to make it more authentic or more like how you would find us spaniards eating it in Spain. First, culturally in Andalucía, gazpacho is rarely eaten as a soup outside of posh restaurants that serve it as an entrée. Usually it's drank as a smoothie / drink along with the main dish at home or at the neighbourhood bar you go every week. It's more like a refreshing side liquid salad. For this purpose, you put way too much bread on it. Some bread can be good because it changes the mouthfeel but it can also be skipped entirely. Salmorejo or Ajoblanco for example are absolutely always soups and made with a quantity of bread more similar to what you're serving here. Now if you want to eat it as a soup, absolutely go for the bread but to me, gazpacho doesn't make a great soup, Salmorejo is there to fill that niche way better. Most importantly, traditionally tomato & olive oil are the main flavors of the dish. I don't know how much tomato you put in because it's hard to tell on video but it looked like not enough and that shows on the colour of the end result (Though that could be because of the bread and the tomato varieties not being super red so I might be wrong here). For reference I usually use 2~2.1 KG of tomatoes for 1 spanish cucumber (about half the size of an english cucumber) and the same volume of green italian peppers (Though bell peppers are pretty much interchangeable). Following the previous point, it looks like there is not enough olive oil. But again, you're making a small amount and it's hard to tell on video. For those 2 KG of tomatoes I usually drop 2/3 of a cup of olive oil in and around 1/5 of a cup of sherry, other vinegars are okay just don't use balsamic it turns the gazpacho a nasty colour. Of course you need to choose a variety of olive oil that isn't too bitter or hot, else it kinda ruins the whole thing. With the same idea that tomato & olive oil are the main flavours of the dish, one whole onion and three cloves of garlic might be too much, specially for this small amount of gazpacho. Though it will depend on the strength of these ingredients I wouldn't put more than half of that amount, and you can skip the onion entirely that's just up to preference some people do put a bit of onion in some don't. The technique is good though, if you're using it for drinking as I said you might want to add some water to it. Also gazpacho is something that gets better with time (to a certain point), letting the salt & the vinegar do their job on the veggies is a great idea so it's usually advisable to make it ahead of time, we would make it early in the morning after coming back from shopping or prepare to be drunk the next day. It might separate though, so just stir it again.

[@odioaleman]

As antoher spaniard, im 100% behind this comment. Great recepy and version but we also do it like you described.

[@JKenjiLopezAlt]

Thanks for the tips. I ended up using about a half cup of olive oil for about 1kg of tomatoes, so a little more than what you suggest but I definitely have a higher ratio of cucumber and bread and pepper and onion here. Sometimes I make it with more tomato, sometimes like this. I made it this way because that was the amount of tomato and other vegetables I had on hand!

[@muzzyLimon]

Me asombra que Kenji este haciendo platos españoles :D

[@odioaleman]

@@pauls.2679 dude Kenji is always super friendly with native non-derrogatory insights into his dish. And as both of us said is a very good recepy, just a tad different from ours

[@JKenjiLopezAlt]

I only delete comments when they’re rude, use insensitive language, or are overtly ornery. If you say “hey, here’s how I do something different,” no problem, it stays. If you say “bro, you overcooked the pasta, I wouldn’t feed it to my dog,” it’s deleted and you’re blocked. Simple.

[@brianp4527]

Shabu wants to know where all that bread crust ran off to.

[@jennahill6870]

I made this soup tonight, mostly because I had a hunk of good bread that was going stale and a ton of ripe tomatoes from the garden. I gotta say, this soup is so tasty. I didn't have exactly the ingredients, but close enough...I had a white onion, not red, I used some pepperoncini from the garden,not a green pepper, I didn't have sherry vinegar, I used red wine vinegar instead. So I was shocked when it turned out almost the exact color and consistency as yours. This soup one of the easiest and most delicious things you can make in the summer. I don't have a vitamix, I made it in my food processor and it turned out great. I grilled some shrimp and it was a perfect summer meal. I will be saving this recipe for future feasts. Thanks Kenji!

[@Passionforfoodrecipes]

Hey How did Reese eat her gazpacho? *Witherspoon.* Seriously though, looks tasty Kenji!

[@tomchamberlain4329]

Liv Tyler

[@kaybrown4010]

🤣

[@dacutestdimples]

So irrelevant but.. the inside of that bowl is SO BEAUTIFUL!!!! 😍 Compliments the soup perfectly!!

[@matthewbrotman2907]

“Horse-Sweat Soup” is my new band name.

[@donkeydongle3691]

„King Gizzard & The LizardWizard“ is my favorite name for a band. Fantastic music by the way.

[@thomasselcuk8736]

Prove it

[@mattburkey8393]

Watching Kenji make Gazpacho while eating the chili verde I learned from Kenji last week.

[@jaykrapes]

I don't know if there's a "cheffy " reason not to do this -- but if you cut your tomatoes in half but begin the cut next to the stem instead of in its center, you only have to remove one piece of stem from each tomato instead of two. For a gazpacho or shakshuka or tomato sauce it can really save time! In fact it always saves time.

[@fordhouse8b]

For Anyone who likes cold, garlicky soups, I would highly recommend that you try Tarator, a Bulgarian soup a bit similar to Tzatziki. Basically, Yogurt, dill, minced or pureed garlic, finely chopped walnuts, a bit of lemon juice, finely diced or grated cucumbers, black pepper, and ice water. Garnish as desired with dill, walnuts, drizzle of olive oil, and ice cubes.

[@julianruanrollan]

Kenji, congrats for one more excellent video. Just something to point, from a southern spaniard (from Seville): classic Andalusian gazpacho contains no bread. Contrary, "salmorejo" is the tomato soup based on bread. Salmorejo is normally eaten with cubed boiled eggs and diced ibérico ham. Gazpacho is more liquid, and normally is drank (no spoon as it should be required with salmorejo). Of course, everyone can make it his/her own way. Your videos are amazing!

[@dAfoodie101]

the vitamix tip reminds me of the first time i used one at work: “always start at the lowest setting or else it’ll explode and you’ll be cleaning that shit up.” thankfully it only happened accidentally once. the not so great part is that it was boiling hot lobster bisque.

[@Michelcomin]

From two catalans who live in the Bay Area, thank you for sharing proper gazpacho recipe and info about it! But also in Spain we said that there ara as many gazpacho recipes as cooks, so people don't stress out that much about the ratios of the vegetables (even though you should mostly use the ones Kenji uses). I would like to see Kenji's take about paella (and also all the myths around it). Def gazpacho is my favorite soup of the summer! ♥️

[@odioaleman]

Because paella videos have never gone wrong on the internet. But in all seriousness if someone can pull of a paella video with the respect it deserves is probably kenji

[@JKenjiLopezAlt]

Haha well the problem with paella is which version to show? My daughter keeps a terrarium with snails. Maybe I raid it to do the original Valenciana. But most people in the US are more familiar with paella mixta, and 95% of the time here it will also contain slices of chorizo. 🤷‍♂️ I worked in a (very non-traditional) tapas restaurant for a year or so and made at least dozen paellas a night! Paella mixta w/ mariscos, pollo, and chorizo was by far the most popular version we sold.

[@Michelcomin]

@@JKenjiLopezAlt haha, that is true, but if I'm honest to you in Barcelona I've only had twice an original Valencian paella. What 90% of Spain agrees on is that chorizo is a no-no (but at the same time even my friend from South of France put chorizo, so everyone does it but Spaniards, so it has to be good :D). I think that one of the most popular in Spain is the Seafood one. But also I would like to see Arròs Negre or even Fideuà here in the USA. What I meant with the paella is that I feel there are some truths and some myths around paella: i.e. cooks always say that once you put your rice and then the broth, don't stir or move the rice at all. My take is that in paella, rice grain has to be pretty loose. So I guessed that the cause of not stirring at all was to avoid the starch from the surface of the rice grain. But when I ran my rice under tap water and then toasted it (after reading your book and the risotto chapter), paella purists were screaming at me haha (maybe I'm wrong 🤷‍♂️). Anyway, thank you for your channel and for spreading knowledge!

[@JohnHausser]

I’m not a soup guy buy this seems legit

[@bug_god]

me neither but this is usually for spanish summer days when it is so hot you don’t even want to leave the house and you really don’t feel like eating something heavy. In other words, when the circumstances are right it’s the best dish ever

[@muhammadaryawicaksono4232]

I'm a soup, can confirm, this guy's legit a.f.

[@mrwalkway4740]

@@bug_god I used to make a bowl of gazpacho, put it in tupperware, and stick it in my backpack with a couple beers and ride my bike down to the lakefront trail in chicago and eat it lying down in the sun listening to the waves on lake michigan. Great memories.

[@bug_god]

that sounds awesome

[@barb0za0]

@@mrwalkway4740 found this recipe with this exact vision in mind!! especially with the heat here in chicago tomoorrow

[@suud92]

Hi Kenji, you might never read this but you have been a massive inspiration to me to cook. I would love to see your take on making a biryani (lamb or chicken), I believe you will be able to pull it off. Thank you for your awesome content during this quarantine time and looking forward to seeing more!

[@JKenjiLopezAlt]

Thanks. I’ve been thinking about doing that some time.

[@suud92]

@@JKenjiLopezAlt Wow thank you for replying to my comment! Looking forward to it! 🙏🏾

[@RobertSE6]

Interesting - never heard that we have different cucumbers in the UK! I would normally soak the bread in water and squeeze it out before blending too. Plus I add a little bit of ground cumin. Chopped black olives, spring onions and hard boiled egg are also good for garnish. Agree about olive oil - can make hummus very bitter too.

[@juanretuerto8203]

Hey Kenji! Hi from Spain. As a hardcore gazpacho lover I can confirm your recipe is quite legit. Let me give you a tip for seasoning: ground cumin.

[@hbelle24]

Learning that bell pepper cutting technique from your other video has made cooking so much better!

[@danielmcgrath680]

My favourite part of these videos is the dog getting fed in the outro montage

[@Michael-xd7sj]

First the puns (“don’t wanna whisk it”) and now the in-jokes about CharlesV lispy spanish pronunciation, you rule.

[@TheCarlitosps3]

charles v didnt have a lisp, thats propaganda. People from certain parts of the south (andalucia) pronounce the s sound as a z sound (me included) but not because we have a lisp we can say the s sound easily. it is just that we skip the s sound in our way of speaking.

[@Michael-xd7sj]

That’s just, your opinion, man.

[@TheCarlitosps3]

@@Michael-xd7sj dude im spanish i know what im talking about

[@Michael-xd7sj]

Far out.

[@JTMcAwesomeFace]

The horse sweat adds a nice saltiness that cannot be substituted :D

[@AudreysKitchen]

Still the best food content on the tube. Love your work. Also The Food Lab is a wonderful book!

[@acousticfoam4184]

I only knew Gazpacho from Chowder for the longest time. Today i found out what it actually is.

[@minoguahd3867]

This is easily J Kenji's biggest transition flex. Please continue the whisk puns and the reality-bending transitions.

[@onurtalu2260]

What you've said about the soup's origins was pretty interesting, because I've heard the same thing about "pastirma" (in Turkish it's called that at least), which is a cured beef that was supposedly prepared by putting the beef under the saddles of horses when travelling, so that the heat and moisture from the horses' backs slowly cook the meat.

[@Pammellam]

Hey, before this came up, I was going to make gazpacho. And I didn’t know about letting the bread soak up the veggie juices first, I’m going to do it your way! Thanks!

[@fanta2493]

Kenji don't give it to your neighbors, you Double dipped the spoon in the blender 😂😂😂

[@JKenjiLopezAlt]

Yes, I realized after. Don’t worry. They ended up getting a different batch anyway. Their fault for continuously dropping off tomatoes.

[@fanta2493]

@@JKenjiLopezAlt Your neighbors Tomatoes looked amazing, I loved your Gazpacho recipe. Super easy. I Love your videos and your cooking. Best regards from Mexico city.

[@jorgefernandez184]

Great rendition! very accurate. I can confirm that on a hot summer day there's nothing more refreshing than gazpacho :-)

[@HeatherCorriere]

Love the real, homey qualities of your videos on this channel. ¡Gracias! Now off to get the ingredients for gazpacho!

[@pukemonster5033]

awesome mate, gazpacho has a special place in my heart ever since i first tried it as a kid. my go to summer food!

[@cellobarney]

I've been thinking of Gazpacho puns for a solid five minutes, but I've got nothin'. Looks delicious! I'm getting that anticipatory sensation in the taste buds where my mouth expects to be able to eat what I'm making (or in this case, what you've been making). These videos are so tantalizing with the first-person POV! Fakes out my own brain.

[@rawdog1999]

Now I've seen my 2 favourite chefs, Kenji and José Andrés, make Gazpacho. I'll have to make it now.

[@tychred]

Glad to see I'm not the only one who taps the top of their pepper mill when they're done using it to get those last few bits out :P

[@frisco9568]

In Mexico we make gazpachos with Mango, cucumber, watermelon, and jicama. Along with some lime, chili and other spices.

[@SandraudigaVali]

Gazpacho was the go to soup for big events at the previous restaurant I worked at. We had a set recipe we had to follow which was pretty good but I'm definitely gonna give this one a go

[@parate8628]

We call it salmorejo, gazpacho is when it is not with bread. I love the cheap Mercadona gazpacho. A staple in every spanish house.

[@theamhway]

I have seen someone cut peppers like me for the first time im my life, but you nailed the technique.

[@scoundrell]

I’ve never had gazpacho before but that’s not gonna stop me from trying this recipe hehe

[@bug_god]

make it when it’s really hot outside and garnish with an ice cube, trust me

[@Joep00]

Your intro is the best Kenji. No effects or that kind of stuff. Just your face popping up from the bottom of my screen.

[@hbelle24]

Yes! I like that he doesn’t use a bunch of effects, just feels more genuine

[@aryamansharma310]

Kenji:"It's about 10-15 minutes, depending on how good your knife skills are." Me:"Alright so that an hour of mine gone"

[@branchdravidian]

Never heard of this before. Looks great!

[@BasterThanLight]

It's a Spanish classic, I personally don't like it but its one of those things you must try. Also there are a lot of different gazpacho recipes, just like with Tortilla de patatas or patatas bravas.

[@branchdravidian]

Baster than light I’ve heard of gazpacho before but I hadn’t heard it referred to as Andalusian gazpacho. Actually I wasn’t even aware there were different variations. The bread blended into it threw me for a loop. I really gotta try it, can’t imagine what it tastes like.

[@BasterThanLight]

@@branchdravidian bread is used to give texture and to help to emulsify. The different types of gazpacho are literally to fit the taste of each person, is like an Italian pesto, you can make a blend of whatever vegetables you want.

[@briandominguez760]

“Go back to Russia!!” - Barney Gumble

[@80spurplepickle]

Brian Dominguez 😂😂😂

[@Rakadis]

I cant really watch this and not think about "Red Dwarf" and Rimmers last words. And that was my first encounter with the word Gazpacho.

[@24timesyou]

It was the first thing I thought of when I saw the title of the video.

[@bryanelwell6268]

Rimmer ruined his big chance for advancement at that captain's table

[@25porelcu]

Not sure if anyone has mentioned it, but the bread crust can be turned into croutons for garnish. Try Gazpacho Manchego next, I've never known why two dishes that are so different have the same name, but it might have something to do with what you said about the original saddleback gazpacho.

[@chefxh]

15 years ago I was exec at a boutique resort in Arizona. There I met Don Eladio Cortés, an epicure, gentleman, and son of the hereditary Conde de San Juan, Puerto Rico. He promised to send (and did) a 14th-century recipe for gazpacho cordobés that had been found in his father's safe deposit box. It's garlic, almonds, egg white, white bread, cucumber, onion, salt, olive oil, and white wine vinegar.

[@jordanparker7302]

Have a great day Kenji

[@slackmartin7610]

Hello Kenji, have you ever tried the swedish dish called "Kålpudding"? If you haven't look it up and give it a try, it's cheap food that is really good. Historically we made it up simply by using what little things we had in harder times :)

[@inigoonrubialafuente4128]

Where I live is very common to put also a little bit of cumin. It gives such a nice touch.

[@Wil_Dasovich]

Solid!

[@zedudli]

If you want better flavor from your gazpacho, you just need time and a weight. I put all the veggies and salt in a bowl, covered with film touching the veggies. Then I put a pan filled with water on top of the film as a weight and I leave it in the fridge overnight. If you do it this way there will be no need to use the freezer, mechanical pressure and salt will work perfectly and the flavor will be much brighter and fresh as a result

[@claraj5300]

Hey Kenji, would you consider opening up adding closed captioning to the community? I'm sure there are people (myself included) that would love to help make your videos more accessible to others!

[@RestlessRobber]

Your record collection is very “meat & potatoes”, Liz.

[@RAGINGcajunAsian]

You'll never be a good writer because you don't have a curious mind!

[@jw7665]

add a little balsamic to it, trust me it's good

[@yijiazhang8666]

I added a few garlic as well, and it's so good

[@SFCLax08]

Kenji, you’re the fricken man.

[@ImCalledGreg]

Just be careful not to serve it at room temperature, could burn your guests' lips pretty bad.

[@killakam_0923]

Your record collection is pretty meat and potatoes

[@kellerbballer50]

Where be your nutcracker?

[@zacpayne-thompson7980]

Idk if this will help, but he was also a regular on the Colgate hour?

[@rossination]

Kenji’s videos are great but he’s no Roy Donk.

[@dashboots376]

Kenji this fantastic, but even if you don't feed him in the video we need more shots of Shabu, he's too cute.

[@ericpageler60]

I miss this kitchen. It’s weird being attached to a place I’ve never been before 😅

[@maxmustermann2676]

This looks very appealing, especially as it is quite hot here right now 😅 My big blender is broken though, and I'm not sure if the small one will do. Will give it a try anyways!

[@muzzyLimon]

Hey Kenji, as a spanish person I think you did a good job 👍 (even though that's a salmorejo lol)

[@a.h.tvideomapping4293]

Love how you don’t just use $400-$500 gear for most of the video you just use regular kitchen gear. That’s something I hate in other cooking shows when they use expensive gear and almost always never tell you if you can do the recipe with regular gear. Great video and recipe.

[@melaneymattson3733]

Vita-Mix is not cheap!

[@matthiasreitner679]

might wanna look up the price of the vitamix haha

[@a.h.tvideomapping4293]

Melaney Mattson I mean with other youtubers using literal gear from the 3000s I think a blender can pass cause it’s the only one I hate shows that use ONLY expensive gear

[@CarlosColuccci]

You could fry up the bread crusts an use for garnish for some textural difference

[@seansmith8786]

Is it cold enough right after you blend it? Or does it need to be refridgerated?

[@danielbelda4349]

I am from spain and some people put ice cubes in the blender

[@JKenjiLopezAlt]

Depends how cold you like it. You can serve it as is, refrigerate, or even serve it on ice.

[@VarunAgarwalphotographer]

First like, and Kenji man I love your videos

[@Ogaitnas900]

Looks amazing, I'm gonna try it.

[@emithen]

Super psyched to change up my gazpacho game!

[@tomchamberlain4329]

I'm back to work next week but the building will be one way with no access to the kitchen, microwave, fridge, or staff room. Been wondering what food I can make for lunches that doesn't need heating. Bingo.

[@babungaCTR]

I can confirm from experience that if you blend too much a good olive oil the result will be inedible.

[@lauren5887]

Hey Kenji! How long does the soup last in the fridge and does the olive oil separate while sitting? It is ok to just blend up the leftovers?

[@JKenjiLopezAlt]

It lasts about a week. The oil doesn’t separate but some water will separate to the bottom. You can just stir it back up.

[@lauren5887]

J. Kenji López-Alt thank you!!

[@durdudunsanders680]

Straight from Andalucia💃

[@hieuhughesle-au9884]

The idea of a cold soup sounds strange, but damn thats a fine bowl of gazpacho👌

[@piplawyer]

I made this. Best Gazpacho I have had since the Lincoln Road Cafe in Miami Beach closed. Wow. Does anyone ever put carrots into gazpacho?

[@pypstwo]

Gotta love the outro :)

[@kevoramma]

Love your dog love...and food love.

[@DanliciousFood]

Looks so refreshing!!! Yum! 🤤

[@gregkosinski2303]

you can't give it to your neighbors. YOU DOUBLE DIPPED!

[@jacksonwright5552]

Hi Kenji I like watching your videos, thanks for uploading.

[@rachelgreene1013]

Mmmmm this looks fantastic

[@truepenny2514]

Looks so delicious!!

[@olivialouise9117]

Love this

[@rnb2087]

lol loved that sign off. i think i might have to borrow it

[@Crokto]

some people see gazbacho as a tomato soup, others see it as a bread soup. kenji sees it as an olive oil soup

[@koreantimes9259]

Love the real POV cooking reality show. What kinds of caramea are you using?

[@sumodelicio3548]

Andalusian here, the difference between gazpacho and Salmorejo is not only the difference in ingredients you mentioned, but also the consistency. Salmorejo is thicker and often a bit chunky (you can feel small bits of bread) which has to be eaten with a spoon and is thick enough for ham and egg to be placed on top without sinking, whilst gazpacho has to be a smooth purée, which can be eaten with a spoon or drunk directly from a glass.

[@sauco4278]

Pro-Tip: Make some Croutons to put in there for extra crunch!

[@matthiasreitner679]

Sauco yeah, just use the leftover bread crust for croutons

[@Roy-ep5xp]

Made this right away and loved it so much I plan on making it again next week! Two questions: If you make a large batch and freeze it how will it taste thawed? Can I use “slicing cucumbers?” Are they too watery? How picky should I be about the cucumbers I use?

[@diegopuerta2342]

Andalusian that just found the video here. Slicing cucumbers, the long ones, are the ones that we grow here, so they are perfectly fine, just remember to take out the seeds because of the bitterness. And i wouldn't reccomend to freeze it, because it will get too much watery and lose some taste, but if you dont have a problem with that go ahead.

[@JjrShabadoo]

You had me with the Simpsons reference in the title. You can serve gazpacho at your next BBBQ.

[@Picksqueal]

What's the extra "B" for?

[@JjrShabadoo]

BYOBB

[@tomdmeyers]

Thanks will try this

[@Johnny-tt7nb]

I had to add a little bit of water to mine because it was too thick, but the flavor was A+ I guess it depends on the water content of the veggies you add.

[@vkiperman]

i'm going to make this!

[@living2board]

Kenji, i followed your seriouseats recipe and blended w/ what looks like exactly the same blender for less than 3 min. my soup came out pretty warm to almost hot. the soup is good but definitely not as bright as i was expecting based on the bright homegrown tomatoes i used. did my blender cook the tomatoes?

[@aekara1987]

So basically, gazpacho is a greek salad in a blender

[@TheArcSet]

Thank you for this video. I'm not sure I'll use up decent FG bread on this, but if I have left over home made, that might go into this :) .

[@javil2993]

In my house we serve gazpacho with chopped hard boiled eggs and Little cubes of Jamón serrano

[@muffdingo]

Rada rada kenji rada rada