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Gazpacho is a cool and healthy summer treat that is a traditional accompaniment to dinner in Spain.
Smoked salmon tapas made with queso fresco and baguette slices.
Many tapas are made first by squeezing tomato juice and pulp onto the bread.
Meringue milk should be made at least a couple hours before drinking. It is meant to be very cold before drinking!

Candice's Kitchen: A summer taste of Spain

By CANDICE BRUSUELAS
Features Editor

Last week I decided to cook with some friends with some less-than-common food. Javier Barrera is a San Marcos resident, originally from Spain, and he offered to show me some of his native cuisine.
I must admit I feel that I didn’t help a whole lot because Javier prepared the gazpacho ahead of time and the rest was so simple to make. The most I did was slice some bread and cut up some fruit salad (which was just plain ol’ chopped fruit).
Javier explained that much Spanish food is light and fresh to cool off for summer. Food in Spain is often lighter and in smaller portions than American food. However, is it any surprise that other countries eat healthier than we do? In the spirit of eating less and eating fresh, I thought I’d share some of Javier’s recipes.

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