Yahoo!!…Gazpacho With Jumbo Lump And A Grilled Cowboy Ribeye!!

 

 

This is by far the best dinner I have made this summer. So easy and so good, I’m finding it harder and harder to ever want to eat out again!  Top it all of with freeeezzzzing frozen margaritas and I am in pure foodie heaven! I’ve settled into my cool bedroom tonight, serene and fulfilled. This is one of those times where food really does lend itself to simple comfort. I broke my leg over the fourth of July weekend and I must say, it’s been a nightmare to contend with. Lately with temperatures soaring into the mid-nineties, finding comfort in a satisfying meal, a cool shower, turning in to clean, white cotton sheets and an air conditioned bedroom feels like a luxury cruise. Anyone who has broken a bone during the dog days of summer can surely relate.

 

Gazpacho:

One small red bell pepper, cleaned, seeded

One small green bell pepper, cleaned, seeded

One small yellow bell pepper, cleaned, seeded

One small orange bell pepper, cleaned, seeded

One red medium tomato

One medium cucumber, semi peeled and cut

Quarter of a medium yellow onion

Quarter of a small jalapeno…seeded…careful!! Don’t touch your eyes!! 

One small can of Sacramento tomato juice…must be  Sacramento

Kosher salt

Cilantro (optional)

Squeeze of lime/lemon (optional)

 Throw everything into a food processor and process until your desired consistency. I prefer a finer blend since anything less can resemble salsa. Serve in chilled bowls topped with fresh jumbo lump crabmeat and a squeeze of lime. Grill up a juicy ribeye sprinkled with spicy salt and cracked black pepper for one of the best meals of your summer, guaranteed!!

 

 

Other gazpacho garnishes:

Chilled spicy shrimp, roughly chopped

 Sour cream or greek yogurt* and scallions*

Green or kalamata olives… 

Hey, have fun out there, let me know how your dinner turns out, and don’t break any bones!

*featured in the blog pic

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