Marcus Samuelsson shares World Cup final recipes

Fri, July 17, 2026 at 11:41 AM UTC

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ABC - Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.

The 2026 World Cup final is almost here, and there's no better way to celebrate than with food inspired by the two finalists, Spain and Argentina.

Celebrity chef Marcus Samuelsson joined "Good Morning America" on Friday to share two recipes inspired by each country, including an open-faced lomito flatbread and gambas with gazpacho and grilled bread.

The dishes are perfect for serving on Sunday as you watch the match.

Check out the recipes below.

Spain: Gambas, gazpacho and grilled bread

ABC - PHOTO: Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.

Ingredients

For gazpacho:2 large, ripe tomatoes 1/2 cucumber, peeled 1/2 red bell pepper 2 tablespoons red onion 1 tablespoon sherry vinegar 2 tablespoons extra virgin olive oil 2 tablespoons basil leaves 1 tablespoon parsley 1 tablespoon chives Salt and black pepper

For gambasal ajillo:12 large shrimp, peeled and deveined 4 garlic cloves, thinly sliced 1/4 cup olive oil 1/2 teaspoon smoked paprika Pinch crushed red pepper Juice of 1/2 lemon 1 tablespoon parsley, chopped 4 slices grilled country bread

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Directions

For gazpacho: Blend all ingredients until smooth. Season to taste.

Chill for at least 1 hour.

Garnish with diced cucumber, tomato, and herbs.

For gambasal ajillo: Heat olive oil over medium heat.

Cook garlic until lightly golden, then add paprika and pepper flakes.

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Add shrimp, and cook for 2 minutes per side.

Finish with lemon juice and parsley.

Serve with grilled bread and gazpacho.

Argentina: Open-faced lomito flatbread

ABC - PHOTO: Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.

Ingredients

For chimichurri:1/2 cup parsley, chopped 2 garlic cloves, minced 1 tablespoon red wine vinegar 1/4 cup olive oil 1/2 teaspoon chili flakes Salt

For flatbread:12-ounce skirt steak Salt and black pepper 1 tablespoon olive oil 1 large flatbread 4 slices provolone 1 tomato, sliced 1 cup arugula 1 medium onion, grilled

Directions

For chimichurri: Mix ingredients and allow to sit for 20 minutes.

For flatbread: Season steak, and grill medium-rare. Rest and slice thinly.

Warm flatbread.

Melt provolone over flatbread. Top with sliced steak, onions, tomato, and arugula.

Finish with chimichurri.

Slice into wedges.

Recipes reprinted with permission from Marcus Samuelsson.

'GMA' kitchen picks

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Source: “AOL Sports”