cantaloupe gazpacho with spicy crab salad

Talk about a no cook meal. This dish is fast and easy to whip up. I made it for dinner the first time after we got back from a backpacking trip and were too exhausted to cause much of a production. All you need is a hand blender and some fresh ingredients. Did I mention that it's delicious and healthy?

Ingredients:

(gazpacho)

1 Canteloupe

1 Cup mint leaves, unpacked

1/2 Tbsp sea salt

Juice from 1 lemon

(crab salad)

10oz Lump Crab

1 Green Pepper

1/2 Cucumber

2 Tbsp Lottie's hot sauce (any other will work too)

2 Tbsp olive oil mayo

Juice from 1 lemon

S & P to taste

Directions:

1. Blend soup ingredients together using a hand blender, and stick in the refrigerator to chill.

2. Dice half of your cucumber and all of your green pepper. Slice the other half of your cucumber into in strips for garnish.

3. Mix diced vegetables with all other crab salad ingredients.

4. To serve, fill a shallow bowl with gazpacho. Using a large spoon, form crab salad into a large ball and place it in the center of your dish. Add cucumber for garnish.

weekly scenes

Summer is finally in full swing, and life has been good. My garden is blooming like crazy. We finally ate our first pickings from the vegetables, and it was so satisfactory. I've also been out and about a lot. Brunches across town with good friends, work trips to NYC, and little adventures to the beach have all made their way into the past week. I've been happily tiring myself out for the sake of enjoyment. There is just so much to enjoy these days... 

road trip to rehoboth

Last weekend there was an impromptu trip to Rehoboth Beach, Delaware. For some crazy reason, it was the first I've made it to the beach this summer. It felt so good to get into the ocean. Floating there, waves swaying under my body, I couldn't have been happier. I'm a water sign, and I swear, there has always been a special connection. My soul yearns for it, and it was so good to finally get it. Especially with a good crew & fun times.