On my recent trip to Tenerife, we often had Gazpacho as a starter.

I make Spanish Gazpacho regularly, but the Tenerife version had a different flavour, and eventually I got hold of the recipe.

There is no bread in this recipe like the usual Gazpacho, so I added 6 slices bread, soaked in water.

1 medium cantaloupe melon, seeded & chopped (the secret ingredient! I used half a watermelon.)

4 tomatoes

3 garlic cloves

2 tblsps sherry vinegar (I used malt vinegar, or you can use lemon juice)

3 tblsps olive oil

1 tsp Tabasco (I left this out)

salt & pepper

1/2 cucumber

1/2 red onion


chopped cucumber

chopped onion

Iberian him, chopped (I used Serrano ham)

Blitz all the ingredients until smooth. Chill in the fridge and serve in glasses with small amounts of the Topping, or let everyone add their own Topping.

The exact amounts don’t matter. Taste it & add more to suit your taste. EG, you might fancy an extra tomato.



PAPAS ARRUGADAS. Wrinkled Potatoes.

Anyone who has visited the Canary Islands would have been served these whitened potatoes.

3 kilos small potatoes

1/2 kilo salt.

Of course you can use smaller quantities.

Put the potatoes in a saucepan, covered with water. Add the salt & bring to the boil.

simmer for approx. 30 minutes. They’ll turn white.

Drain the water & return the pan to the heat. Keep the potatoes moving so they don’t burn. They’ll be white on the outside.


Tenerife. Making Mojo

The Canarians love their Mojos, or Sauces. We made our own one day, which I’ll tell you about another day.

Traditionally, they are made with a pestle & mortar, but you can blitz them with a hand mixer.


1 clove garlic

2 green peppers, 1 deseeded

1/2 bunch fresh parsley


2 tsps wine vinegar

1 cupful olive oil.

Pound to a paste, or blitz until smooth.



The same, with coriander instead of parsley.


2 cloves garlic

2 red peppers, 1 deseeded

1 slice bread

1 tsp sweet paprika

salt, vinegar & olive oil.

Blend until smooth.

Read Part 1.

Read Part 2.

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