Summer Gazpacho

Add just half the shallot, just half the vinegar, tomatoes, mini sweet peppers, zucchini, whole peeled garlic clove, 1 tbsp olive oil, and a pinch of salt and pepper to a blender and set aside to marinate. TIP: Keep the remaining shallot for your own use.

Add potatoes to a medium saucepan and cover with 1 inch cold salted water. Bring to a boil over high heat and cook until potatoes are fork-tender, 9 to 12 minutes. Drain potatoes and set aside to cool.

Set the oven to broil on high and position the oven rack in the middle. Add cooked potatoes to one side of a foil-lined baking sheet. Use the bottom of a cup to gently smash each potato. Brush potatoes with 1 tbsp olive oil and a pinch of salt and pepper.

Add chickpeas, 1 tbsp olive oil, oregano, and a pinch of salt and pepper to the other side of the baking sheet and toss. Broil until potato edges are golden brown and the chickpeas are just starting to crisp, 4 to 5 minutes.

Add crispy chickpeas, cucumber, mint, remaining sherry vinegar, 1 tsp water, and 1 tbsp olive oil to a medium bowl and mix. Sprinkle with salt and pepper. In a separate medium bowl, combine mayo, minced garlic, smoked paprika, and a pinch of salt and pepper. Stir the paprika aioli and set aside.

Blend marinated vegetables in the blender until the texture is mostly smooth with some small chunks. Taste and add salt and pepper as necessary. Divide the summer gazpacho between bowls and top with the crispy chickpea salad. Divide the patatas bravas between small plates and dollop with paprika aioli. Soup’s on! TIP: Drizzle soup with an extra tablespoon of olive oil between the two bowls if you would like.