Gazpacho and Spanish Potato Salad

Sunday 6 May

Our recipe for baked beans calls for tomato juice, but unless you swipe a small can from an airplane cart, making it means that you'll have about a quart of tomato juice left over in the fridge.  We don't particularly like bloody marys, so we thought we'd make a gazpacho with the leftover juice.

We've done linguistic gazpacho twice, and the basic sort fairly often; normally we like to use fresh tomatoes, and no stale bread.  But this time, the tomato juice made a good base for some minced red onions, a couple of diced fresh Romas, and some cucumber, both minced and diced.  With a little bite from sherry vinegar, it made a fine first course, especially when drizzled with green extra-extra virgin olive oil from (where else?) Spain.

We then continued in the Spanish mode with a warm potato salad made withchorizo, as we've done before. 

Olé!