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.Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.ABCThe dishes are perfect for serving on Sunday as you watch the match.Check out the recipes below.Spain: Gambas, gazpacho and grilled bread Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.ABCIngredientsFor 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 gambas al 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 DirectionsFor gazpacho: Blend all ingredients until smooth. Season to taste. Chill for at least 1 hour. Garnish with diced cucumber, tomato, and herbs. For gambas al ajillo: Heat olive oil over medium heat. Cook garlic until lightly golden, then add paprika and pepper flakes. 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 Marcus Samuelsson shares World Cup-themed recipes on "Good Morning America" on July 17, 2026.ABCIngredientsPopular ReadsFor 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 DirectionsFor 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 picksBy clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.You can never go wrong with a practical (and delicious!) gift like nice olive oil from Graza.