Preparing Food
Spanish dishes such as cold gazpacho soup are nutritious and delicious on warm summer days.

Best Recipes for End-of-Summer Tomatoes

The perfect dish for a hot summer day, gazpacho is a popular type of soup that originated in the Andalusian region of Spain. Made from tomatoes, cucumbers, onions and peppers, it’s traditionally served cold for a refreshing treat.

Another tradition from Spanish cuisine, tapas are “small plate” dishes served in small portions, sampler style. They can be eaten as appetizers before a meal or you can order several tapas to make a complete meal.

Toast or crackers usually accompany the meal, as many tapas are meant to be eaten on bread as spreads or dip. Some traditional tapas dishes include salted fish, meatballs, stuffed mushrooms, grilled vegetables, battered squid and sausage.

In our next Thrive Kitchen class on Wednesday, July 10th, we will learn how to make gazpacho and tapas. Thrive Kitchen classes are interactive cooking classes held once a month in the demonstration kitchen at Kaiser Permanente San Francisco, Mission Bay. Learn how you can use the best of local summer produce to create a taste of Spain for easy summer entertaining!


  • Classic Tomato Gazpacho
  • Orange and Spanish Olives Salad
  • Canary Island Wrinkled Potatoes (Papas Arrugadas)
  • Romesco Sauce with Crudités
  • Smoky Spinach and Chickpeas

All Thrive Kitchen classes are held on Wednesday evenings, 6:30-8:30 p.m. on the 6th floor of San Francisco’s Kaiser Permanente Mission Bay.
The fee is $30 for Kaiser members, $40 for the general public. Fee includes instruction, the meal we cook together, nutrition discussion and recipe packet.

To register, email or call (415) 833-3450. You can also check out the Facebook Event for more information.

At the following Thrive Kitchen class, to be held August 15th, we will get ready for fall with tips and recipes for creating healthy lunches and easy weeknight dinners. Sign up now for Back to School: Lunch and Easy Weeknight Cooking to secure your place.

Linda Shiue, MD, is a primary care doctor and professionally trained chef who believes that the best medicine is prevention, based upon a healthy lifestyle. As Director of Culinary Medicine at Kaiser Permanente San Francisco, she is developing a teaching kitchen to empower patients with a new set of skills and knowledge to improve their health and wellness--nutrition applied through cooking skills. Classes are offered through the Health Education Department at (415) 833-3450. In addition to seeing patients, Dr. Shiue offers cooking demonstrations and hands-on workshops in which students learn to prepare seasonal produce lavishly flavored with spices and fresh herbs. Her food writing has appeared in The Washington Post, The San Francisco Chronicle, Remedy Quarterly, Salon, Culinate, and online editions of The New York Times and Smithsonian Magazine. She also has her own website,