Not Your Average College Food


This summer I spent 2 wonderful months in the north of Spain where I was doing research on the Mediterranean diet. While I learned about the Mediterranean diet and its many benefits through my work, the best and most delicious way I learned was through eating…a lot. For two months, I happily feasted on the finest jamón (ham), tortilla de patata (Spanish potato omelette), and pintxos (small tapas). The hardest part was getting used to the late meal times – lunch at 2 pm and dinner at 9 pm!

Some of the most striking differences I observed between the Mediterranean diet and the American diet were 1) very generous amounts of extra virgin olive oil, 2) an abundance of fruits and vegetables, 3) less red meat, and 4) smaller portion sizes. I noticed that there were little stores that only sold fruits and vegetables located on almost every street corner. In the little neighborhood I stayed in, there were 4 of these stores in less than 10 minute walking distance! In Spain, people love to take their time to eat with friends and family. Meals can last for hours, until midnight even! At work, unlike in the US where many people have sad desk lunches, co-workers take the time to eat together and socialize. The Mediterranean diet isn’t just about the food, it’s also about the lifestyle. During my time there, I was lucky enough to try many unique Spanish foods such as Basque cuisine, croquetas, San Jacobos, and one of my favorites, salmorejo.

Most people have heard of the famous Spanish chilled tomato-based soup called gazpacho. It is from the south of Spain (Andalucia) where it gets very, very hot during the summer. However, many people haven’t heard of salmorejo, which is also a chilled tomato-based soup from southern Spain (Cordoba). Salmorejo is thicker and creamier compared to gazpacho, mostly because of the addition of stale bread. Another difference is that salmorejo is usually topped with hard boiled egg and ham. I prefer salmorejo because of the creamy texture; it is absolutely perfect in the summer!

Serves 4
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Total Time
20 min
Total Time
20 min
435 calories
22 g
155 g
33 g
15 g
5 g
367 g
403 g
9 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 435
Calories from Fat 292
% Daily Value *
Total Fat 33g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 155mg
Sodium 403mg
Total Carbohydrates 22g
Dietary Fiber 4g
Sugars 9g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 plum tomatoes
  2. 1 clove garlic
  3. 1/4 small onion
  4. 2 tbsp sherry vinegar (or cider vinegar)
  5. 1/2 cup extra-virgin olive oil
  6. 1 tsp chili powder (optional)
  7. salt and pepper
  8. 3 slices stale whole-wheat bread
  9. 3 hard boiled eggs, chopped
  10. Iberian ham, chopped (optional)
  1. Core and seed tomatoes and then chop into quarters. Some recipe use tomatoes without the skin but I left them on.
  2. Add tomatoes, garlic, onion, sherry vinegar, olive oil, chili powder and salt and pepper into a blender.
  3. Purée until smooth. Then start adding pieces of the bread and blending until it gets to a creamy, thick consistency.
  4. Pour into bowls and top with chopped eggs and ham (I left out the ham for a vegetarian dish).
Adapted from Saveur
Adapted from Saveur
Not Your Average College Food

Creamy Avocado Gazpacho

It’s been quite a while since I’ve posted a non-dessert recipe. Desserts are so much more fun to make, eat, and photograph. Also, there isn’t a hungry family waiting for you to finish taking photos so they can finally eat! I managed to snap a few photos of this lovely soup before my family got too hungry.


Sometimes in the summer, it can be too hot for warm, cooked food. Sometimes, you just need a nice chilled soup to cool off from the unrelenting sun. Gazpacho is a delicious cold Spanish soup made from tomatoes and other vegetables. This version of gazpacho has avocado (yay!) and plenty of other healthy green vegetables.


Leafy greens are super healthy  and the darker the green, the better it is for you. Spinach is great because it has lots of vitamin A, vitamin C, vitamin E and folate. These are good for reducing risk of arthritis, cardiovascular disease and even memory loss!


This creamy gazpacho is an excellent way to eat a lot of vegetables in just one serving. It is rich and flavorful because of the variety of ingredients in it. It is a very quick recipe – all you gotta do is just toss everything into the blender!

serves 2

1 medium tomato, cut into quarters
1 small cucumber, cut into chunks
1 avocado, cut into chunks
3 large basil leaves
1/2 jalapeño, seeded and roughly chopped
1 cup baby spinach leaves
1 small celery stalk
1 clove garlic, crushed
1 tablespoon red wine vinegar
1 tablespoon honey
2 ice cubes
Salt and pepper

Chop up tomato, cucumber and avocado, and set aside some small chunks for garnish.

Combine tomato, cucumber, avocado, basil, spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or food processor. Blend until smooth.

Taste and season with salt, pepper, and additional red wine vinegar if necessary.

Refrigerate until chilled and garnish with chunks.

adapted from Epicurious