“I have chosen to give the more traditional version here,” says María Llamas, owner and manager of Alambique cooking school in Madrid, “but recipes can always be adjusted to taste.”
“Some regions, such as Extremadura, use pimentón de la Vera [a particular Spanish smoked paprika] in its spicy or sweet version, instead of cumin. Some do not like garlic in their gazpacho and prefer to add a quarter of a large onion instead. Others prefer not to add bread.”
