Cooking with Chef Gabriela Llamas (part 1)

Monday, 12 September 2016
As I was checking in for my flight in Madrid to head back to Atlanta, the Delta representative asked me a few questions. She wanted to know about my favorite part of being in Spain. I enthusiastically told her about my cooking class with Chef Gabriela Llamas. It was arranged through Heritage Tours and if I had the chance to do it again, I certainly would. 
On the day of the cooking class, Chef Llamas met me at the hotel and we walked to Mercado de San Anton. The market is modern and very clean. Even though there is a seafood counter in the market, I didn’t notice a fishy smell. We purchased some beautiful dried tuna in slices for appetizers, as well as cured Serrano ham.
The dried tuna was delicious and I'm going to try to find it in the U.S. After the market experience we walked through the streets of Madrid and found our way to Chef Llama's studio. It is sort of like a loft apartment with a large, stainless steel kitchen. She has an assistant and many of the ingredients were already laid out. 
We first worked on a watermelon gazpacho. I thought it turned out so tasty! If you have leftover tomatoes this season, give the recipe a try. I've included it below.
GAZPACHO DE SANDIA (Watermelon Gazpacho)
Serves 4

4-5 large to medium peeled and seeded ripe tomatoes
1/2 of a medium to large watermelon, seeded
1 large cucumber peeled and seeded
½ red bell pepper for color
2 garlic cloves
½ c extra virgin olive oil
Day old bread (a few slices optional)
4 T sherry vinegar

Process all ingredients except olive oil. Use sieve to remove any additional seeds. Add olive oil at the end and season with salt. Serve very cold. Avocado or diced vegetables for garnish.


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