Just to finish the Spanish stuff, here's the Gazpacho that I
served with the Tortilla Espanola and Paella.


1 big red bell pepper, seeded
1 big green bell pepper, seeded
3 medium cucumbers, peeled and seeded
9 medium-to-large tomatoes, peeled and seeded
4 cloves garlic, peeled
1 sweet onion, peeled (duh!)

1 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
salt, to taste (1 - 3 teaspoons)
freshly ground black pepper, to taste (1/4 - 1 teaspoon)

Peel and seed all the veggies.
Coarsley chop all the veggies, by hand.
Chop, blend, or puree all the veggies, with a machine.
Put in a big bowl and stir in the juice, vinegar, oil, salt,
and pepper.

Chill. In the freezer, even.

Serve cold.


Peeling tomatoes. Tomatoes are easy to peel if you put them in
boiling water for 1 minute, then immediately put them in cold
water. Cut the stem off while the tomato is under cold water
and the peel should come right off.

Seeding tomatoes. After peeling, cut them in half along their
equator. Take one half in each hand and squeeze gently like
you'd squeeze a lemon. Most of the seeds should drip right
out. You don't have to be compulsive about this. But you also
don't have to worry if you crush them -- they're going to be
pulverized anyway.

Chopping the veggies. You only need to chop them by hand so
they're small enough to be chopped by your favorite machine.
You can use a blender, food processor, or a hand (stick)
blender. You may have to do several batches, depending on the
size of your machine. Different machines produce different
consistency, so you're on your own for getting it the
smoothness or chunkiness you desire.