SEPTEMBER 'SIMPLE SUNSET SUPPER' ~ HARVEST GAZPACHO

“If I can put one touch of rosy sunset into the life of any man or woman, I shall feel that I have worked with God.”

~ G. K. Chesterton

WINE SUNSET

(Hubbard Lake, MI)

HARVEST GAZPACHO

(with or without crab)

~ Serve chilled for lunch or supper

on the remains of a warm summer day

6 plump peeled and seeded ripe tomatoes

minced clove of garlic

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 serve with a bottle of good Michigan wine 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.

"A loaf of bread, a jug of wine, and thou."

~ Omar Khayyam