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A fresh approach to vegetarian cooking.
August 24th, 2026
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This stunning gazpacho might just be the perfect starter for a summer party.
An Easy but Festive Menu, Inspired by Spain
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Jack Bishop
Author, editor, and vegetable enthusiast
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I like to entertain, and my friends often ask how I plan a dinner party. I have three rules anyone can (and should) follow.
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The meal must highlight seasonal ingredients.
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Dishes should look nice on the table—we do eat with our eyes.
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I want to complete 90 percent of the work before everyone arrives.
I usually start my meal planning with a single recipe that grabs my attention. My friends Nancy and Jake were over a few weeks ago, and I had decided to make
Creamy Gazpacho Andaluz as our starter. My garden is overflowing with tomatoes, and this chilled soup is designed to be made ahead. There’s no dairy—sandwich bread and olive oil give this pureed soup its velvety texture.
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Pro Tip: Gazpacho tastes best if prepared a day in advance. The flavors meld in the fridge, and the soup gets icy cold. Do taste chilled dishes just before serving them. Cold dulls our perception of seasoning. Be ready to adjust with more salt, pepper, and/or vinegar.
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With my anchor recipe selected, I then build out the rest of the menu. I like to have something to nibble on with cocktails. Since this soup is so veg-forward, I wouldn’t do my usual crudités and hummus. For this menu, I chose
Spanish-Spiced Roasted Chickpeas. They can be prepped a week in advance (yeah!), and they aren’t too filling.
This clever recipe uses the microwave to burst open the canned chickpeas and release excess moisture. The chickpeas are then tossed with olive oil and roasted until deeply browned. A final dusting with warm spices and this munchable snack is good to go. For my recent dinner party, I also put out a bowl of green olives (Spanish, of course).
I have two main course suggestions—one vegan, one not. For Nancy and Jake, I made a
Spanish tortilla with roasted red peppers. To my mind, this egg-and-potato omelet tastes best at room temperature, so it’s natural for a dinner party. And the
garlic mayo, which I consider essential but it is optional, can be made days in advance.
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Pro Tip: It’s nice to add a little green salad. But keep it very simple. Have one or two greens washed and ready in a salad bowl. At dinner time, pull the bowl out of the fridge and finish with olive oil, salt, and pepper, and a squirt of lemon juice. That’s it!
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If you’d prefer to keep this menu vegan, I recommend
Cauliflower and Bean Paella. You’re going to do more last-minute work here, but this dish is a crowd-pleaser. Brown the veggies and make the flavor base in the hour before everyone arrives, but wait to add the rice until about 40 minutes before you plan to serve the paella. (You can enjoy the gazpacho while the rice is simmering.)
I rarely stick with the dinner party theme when thinking about dessert. Ending with something unexpected is a happy surprise. I’ve offered two options below that work with any summer menu.
Take the plunge this week: Invite friends over and share this incredible but totally doable meal. And don’t hesitate to simplify things further. Skip the chickpeas and just serve olives or nuts with drinks. Buy ice cream or sorbet and dress that up with a few berries. Entertaining is about connection and conversation, not flawless cooking.
P.S. Have you picked up your copy of
The New Vegetarian: 500+ Recipes for a Lifetime of Great Meals? I’m confident this mammoth cookbook will become a trusted kitchen companion.
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Vegetarian for Any Occasion
A good dinner party ends with a great dessert. Here are two easy, summery options.
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Lemon Posset with Berries
Lemon Posset with Berries is a silky British custard that calls for just four ingredients—including the blueberry, raspberry, or blackberry garnish! Lemon juice, rather than usual eggs, thickens the heavy cream, so posset is lighter than other custards. And it can be made two days in advance.
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Blueberry Granita
When I want something very refreshing I turn to Italian ices that don’t require any fancy equipment—just a blender, baking dish, and fork.
Blueberry Granita is especially nice layered into wine glasses with unsweetened whipped cream and fresh berries.
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