compass image and text: Culture Quest World Tour Ophelia Owl on the arm of Parsifal Peguin

RECIPES OF SPAIN


Gazpacho


1 tablespoon chives, fresh
1 tablespoon chervil, fresh
1 tablespoon parsley, fresh
1 tablespoon basil, fresh
1 tablespoon marjoram, fresh
1 garlic clove
1 pepper, bell
2 tomatoes, peeled and seeded
4 oz olive oil
1 cup cucumber, diced
juice from one lemon
onion; mild, sliced paperthin
salt and pepper
1/2 cup bread crumbs

1. Chop the herbs and mash thoroughly with garlic, pepper, and tomatoes, adding oil very slowly, and the lemon juice.

2. Add about three glasses of cold water.

3. Add the onion and cucumber.

4. Season and sprinkle with bread crumbs.

5. Put in ice for at least four hours before serving.


Spanish Rice


1 cup water
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 14 half-ounce can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon pepper
Dash bottled hot pepper sauce

1. In a medium saucepan combine water, green pepper, onion, celery, and salt. 

2. Bring to boiling; reduce heat. Cover and simmer for five minutes.

3. Stir in undrained tomatoes, rice, chili powder, pepper, and hot pepper sauce.

4. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender and liquid is absorbed.