FRIDAY NIGHT SEAFOOD SUPPER ~ HARVEST GAZPACHO

"I trust in Nature for the stable laws of beauty and utility.

Spring shall plant and Autumn garner to the ends of time."

~ Robert Browning

~ Outdoor anthurium

________________

HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper on the remains of warm autumn days

_____________

minced clove of garlic

6 plump peeled and seeded ripe tomatoes

2 peeled and seeded cucumbers

1 chopped red onion

1 chopped sweet onion

1 coarsely chopped red pepper

1 coarsely chopped yellow or orange pepper

2 cups tomato juice

1/3 cup extra-virgin olive oil

juice of 1 fresh lemon

coarse salt & freshly ground black pepper to taste

dashes of Tabasco to taste

1/2 cup chopped fresh dill

sliced black olives to taste

1/2 lb. good lump crab

chopped fresh parsley for garnish

• Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers.
• Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables.
• Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly.
• Ladle into chilled bowls. Garnish with chopped fresh parsley and warm crusty bread. (6-8 servings)

Note: Take proper time to hand-chop vegetables. The results will not be the same using a blender or food processor. Since tomatoes are at their peak, as long as you're chopping, double the recipe.