Life in Spain - & A Summer Recipe

An excerpt from my cookbook—and how one unexpected visit from Spain changed my life, one lemon at a time.

A Lemon a Day Began for Me 22 Years Ago

Imagine this: I’m balancing life as a wife, a full-time business partner, and a mom of two energetic kids. It’s Tuesday evening. Dinner’s half-prepped, bedtimes around the corner, and then—my husband drops a bombshell.

“Hey, remember my cousin from Spain? She’s flying in to be our nanny. She’ll be here Thursday.”

Wait— I check my memory files- nope not there. Its not a bad thing, I am just not prepared.

I vaguely remembered his cousin Maica. She had visited San Francisco once with Vinces aunt Carmella, and we’d met in Barcelona once —a faraway recollection of tapas bars and tiny coffees from our trip to Spain, but now I had two days to prepare for a Spanish speaking stranger joining our household. I’d liked her- and we did need a new nanny, our dear Mercedes was more than ready to retire.

Cue the late-night grocery dash. I went with a family-pleaser: Jamaican jerk chicken with basmati rice and a green salad. Safe enough, I thought.

But when Maica arrived, it didn’t quite go as planned. One bite of the chicken, and she started fanning her mouth and doing what my son Henry later dubbed the “spice dance.” As he laughed- my father-in-law offered a running commentary on another subject, and my daughter Amelia’s bedtime loomed ever closer.

It was chaotic. It was awkward. And it was the beginning of something extraordinary.

That night, as the house finally settled, I consoled myself: at least Vince and I take our coffee seriously. Tomorrow morning, I’d win her over with the perfect cortado.

Only—Maica didn’t drink coffee.

Instead, she began her day with a ritual: warm lemon water. Every. Single. Day.

And just like that, a quiet little shift began in our house. I started joining her in the morning lemon routine—though my cortado still calls my name shortly after.

Though Maica and I had met briefly before, this marked the real beginning of our friendship—one that has now lasted over two decades.

She began taking English classes while the kids were in school. She joined us on vacations, celebrated Thanksgivings and Christmases with our family, and in the summer, she and I would bring the kids to Tordera, her hometown in Catalonia. I’d stay a few weeks, then return to work while my kids enjoyed camp, beaches, cousins, and summers under the care of Maica and Maria, Maica’s mother, who became their “Spanish grandmother.”

Our families blended. Her nieces became best friends with Amelia. Her nephew was Henry’s summer companion. We built a bridge across two continents—and somehow, it never felt like effort.

It just grew, season by season.

Years later, when I was diagnosed with cancer, Maica never left my side. While Vince held down the business, she held down everything else—steadily, faithfully, lovingly.

To this day, she’s part of my family, and I’m part of hers. When we moved to Spain, we originally planned to be closer to Tordera—but fate led us to Can Mademon, a home we fell in love with, even if it is an hour’s drive away.

Summers here have become sacred. Long days are spent on the beach, and the kitchen becomes a place to escape rather than linger. Meals are light, simple—prepared outdoors when possible or not at all, as we opt for fresh market fare and cool seaside cafés. Maria taught me to cook her effortless Spanish recipes in the cool of the evenings, when the world slows and food becomes a ritual of rhythm, not rush.

Maria makes her gazpacho thin and vinegary, no bread, no fluff- drinkable. Her son Kiko—a veteran of the French Foreign Legion—and my daughter Amelia adore it. Maica, her daughter, and I prefer mine— its a little smoother, a little softer around the edges.

Over time, I’ve learned to find beauty in both. There’s no single recipe for family. No perfect blend of vinegar and oil. Like writing, you begin, you adjust, and you keep blending.

Sometimes it starts with a lemon.

Spanish Summer Gazpacho

inspired by Maria Altea Castilla of Tordera

Ingredients

¾ of a medium loaf of day-old bread - in the states I use either a Pugilese or Sourdough, here in Spain, I order a round loaf of white bread or if I can find it- I’ll purchase a Pa de Madre, similar to a sourdough. If you don’t have day-old bread- you can remove the heel of the loaf, then place in a very low heated oven until it is dried out. With the remaining bread and crusts, cut into small cubes, place in a ziplock or bowl and drizzle with EVOO and shake- then place on a baking sheet and bake at 350 F until crusty.

6 ripe summer tomatoes

1 red bell pepper (reserve a slice for garnish)

1 green bell pepper

1 medium English cucumber (reserve a couple slices for garnish)

1 garlic clove (if they are small- you can use 2)

1 tsp kosher salt

A couple of turns on a peppermill, or ¼ teaspoon black pepper

½ cup white balsamic vinegar or a Sherry vinegar

¾ cup good quality EVOO- preferably Spanish

A small handful of ice cubes

Equipment needed

- a strong blender, strainer, large bowl, cutting board and knife.

Instructions

Place a strainer over a large bowl, slice the tomatoes in half lengthwise and squeeze over the strainer removing the seeds. You will use the juice that drips into the bowl. Then roughly chop the tomatoes and put into the juice from tomatoes and discard the seeds.

Peel the cucumber, slice horizontally and with a teaspoon remove the seeds and discard. Chop and add to tomatoes.

Wash the bell peppers, remove the seeds and place in the bowl with tomatoes and cucumber.

Add the garlic clove, salt and pepper, olive oil, and vinegar. Stir with a wooden spoon to blend and marry the ingredients. (I like to let this sit together covered with a dish towel for an hour before blending- but its not absolutely necessary)

In a large bowl add a couple handfuls of ice cubes, a cup of cold water, and then add the crustless dried bread to the ice water, until it is moist, then squeeze the water out, and drop into the gazpacho mixture. Repeat until all the bread is used and stir into the gazpacho.

Blend the gazpacho on high a couple of cups at a time, until creamy and smooth. Place in the refrigerator.

Variations

Typical Garnish- you can hold back a slice of bell pepper, cucumber and onion and then dice them very petite for a garnish for your chilled gazpacho, along with the crunchy croutons. If I have an exceptional loaf of bread to use for the gazpacho I will use large torn pieces of the crust, drizzled with EVOO and baked in large stips- they make great dipping spoons.

Burrata Garnish - break up a ball of Burrata by the number of guests you are serving and drop into the gazpacho along with some basil chiffonade.

Spanish Gazpacho

Spanish Summers Circa 2003

Health Benefits of Spanish Summer Gazpacho Recipe

Tomatoes (6 ripe summer tomatoes)

Rich in lycopene, a powerful antioxidant linked to heart health and reduced cancer risk.
Packed with vitamin C, potassium, and folate.
Support skin health and may help reduce UV damage.

Red & Green Bell Peppers

High in vitamins A and C—essential for immune function and skin health.
Contain antioxidants like beta-carotene and lutein, which support eye health.
Provide fiber to support digestion.

Garlic (1–2 cloves)

Known for its antimicrobial and anti-inflammatory properties.
Supports cardiovascular health and may help reduce blood pressure.
Contains allicin, which can boost the immune system.

Day-Old Bread (¾ loaf)

Provides complex carbohydrates for steady energy.
If using whole sourdough or Pugliese, you’ll get a bit of fermented goodness and gut-friendly prebiotics.
Toasted bread croutons add texture without frying—a healthier crunch!

Kosher Salt + Black Pepper

Enhances flavor naturally, helping you avoid overly processed sauces.
Black pepper contains piperine, which may help with nutrient absorption.

White Balsamic or Sherry Vinegar (½ cup)

Contains polyphenols, which are linked to blood sugar and cholesterol control.
Adds a tangy flavor with zero fat or sugar.

Extra Virgin Olive Oil (¾ cup, preferably Spanish)

A key component of the Mediterranean diet—great for heart and brain health.
Packed with monounsaturated fats and antioxidants.
Has anti-inflammatory effects and helps absorb fat-soluble vitamins.

Overall Benefit:
This gazpacho is a nutrient-dense, anti-inflammatory, heart-healthy dish that supports digestion, immunity, and hydration—all without cooking away the nutrients.