This evening we are having Peggy over for dinner. I made enchiladas suizas, based on a recipe from the original Sanborns at the Casa de Aulejos in Mexico City. She is a big fan and it is fun to cook for someone who appreciates the effort. I kept thing simple, though. Just the enchiladas and gazpacho. I found an easy recipe for gazpacho recently and have been making it for myself. (I juiced it up a bit by adding chopped green pepper and a spritz of lemon just before serving.) Cold tomato soup may not sound all that hot -- pun intended -- but it is a refreshing start to a summer evening's dinner. And much lighter fare than beans and rice, much as I love those. Peggy is providing watermelon for dessert, a perfect ending to this sort of meal.