In keeping with my soups of the world theme, I made gazpacho for last weekend’s FTIL event in which we celebrated foods of Spain. Now, we weren’t 100% authentic, but it didn’t matter. Good food, fun friends, and tasty sangria? How can it ever be bad?
We had starters – manchego, cured meat, rosemary nuts, olives, Spanish breadsticks – all of which I nibbled on while waiting for our main courses. The nuts were a huge hit – very good call JW!
Crusted pork tenderloin, taquitos (mmhm, yes, TAQUITOS), rice, chorizo and black eyed peas stew, gazpacho. Delicious!