Heirloom Tomato Gazpacho with Lump Crabmeat

Before I even write another word, I'll confess- I am currently addicted to tomatoes. I just cannot seem to get enough, and right now they are everywhere.  I buy them even when I don't really need them,  solely because they're pretty sometimes, it's become a good problem to have.  A few weeks ago I went to a produce sale at the LSU Ag-Center- 15 minutes later I was loading my car with about thirty pounds of the most beautiful heirlooms. Yes, thirty! I know that is a LOT of tomatoes, but I had the best time choosing them and later making Gazpacho, beautiful salads, and the most wonderful preserves.  I made a tomato marmalade with saffron, which if I say so myself was out of this world- I'll be using it at work in my catering business, Gourmet Girls.  

At home for dinner, we had Jumbo lump Crabmeat Gazpacho.  This is my favorite type of dinner in the summer.  Cooking seasonally by utilizing foods which are in their prime makes eating and preparing meals a joyful experience for me.  I think most of us eat with our eyes first,  what I came across labeled as Paleo on Pinterest and other venues was sometimes not too appetizing to me. While the food might have tasted good, it certainly was not inspiring me to run and cook it for dinner.  I need pretty in my life, with food in particular.  I hope through this blog I can inspire others to prepare meals in a healthy manner; cooking seasonally from farm to table, using locally grown and organic ingredients.

While I am not a fan of storing tomatoes in the refrigerator, I was surprised to find that the leftover Gazpacho was actually really good a day later.  I would not recommend making it more than several hours early, just make sure to add the crabmeat right before serving.  I made this a few weeks ago, and after looking at the photos again, I cannot wait to make it again.  I hope you like it as much as I did!

Heirloom Tomato Gazpacho with Jumbo Lump Crabmeat

6 ripe heirloom tomatoes, diced (reserve all the seeds and juices)

1 small red onion, finely chopped

1 cucumber, peeled and seeded and cut into 1/4" slices

2 red bell peppers, cored, seeded, and cut into 1/4" cubes

2 yellow bell peppers, cored, seeded and cut into 1/4" cubes

1 jalapeno pepper, cored, veined, seeded, and finely minced

1/2 cup fresh cilantro, roughly chopped

4 tablespoons red wine vinegar

juice of 1 lemon

1 teaspoon Tabasco, or to taste (I like spicy)

3 tablespoons extra virgin olive oil

1/2 teaspoon cumin

sea salt and freshly ground black pepper

1 lb. fresh Jumbo Lump Crabmeat, lightly picked for shells.

1. In a large non-reactive bowl, combine the tomatoes and their juices, onion, cucumber, and peppers.  Add red wine vinegar, lemon juice, olive oil and tabasco.  

2. With a couple of forks squish the vegetables into a juicy soup, making sure to leave plenty of big pieces.  Add salt, cumin and black pepper tasting as you go.  Add cilantro then refrigerate the soup for at least an hour before serving.

3. Ladle the Gazpacho into soup bowls, add crabmeat and serve.

Makes 8 servings

Recipe: Tortellini Pasta Salad with Heirloom Tomatoes and Basil

I'm not even going to make up excuses to explain my absence, nor say I'm back permanently (I will try though). Thank you for all your kind emails. Thank you for continuing to sign up for the newsletter. No, the subscriber service is not broken, it's the newsletter writer- she took a hiatus- a long one. But, I have so much more to say, still. There are about a dozen unfinished posts in the edit posts section, hopefully I'll get to most of them soon. Be on the lookout for my grandmother's home-made tortellini, it's one of the unfinished posts and my very favorite. I just need a little motivation. A new camera would help- until then, we have Arthur and his camera. Recently, my friend A said to me, "Your blog should not be about food!" She said this in reference to all the shenanigans that go on in my life, maybe I'll incorporate both- it will certainly be much more amusing around here. It's a good thing I have the ability to laugh at myself! For now though, lets focus on food...

Living in south Louisiana with the temperature rising over 110 degrees makes staying cool while cooking a challenge. I moved to a new house not too long ago and my beast of a range does not have an adequate hood system. (Yes, I moved the range with me... we're attached to one another- mostly me). Turning the oven on is not so ideal right now, when it reaches 350- so does the kitchen. Since food is constantly on my mind, being both my livelihood and my hobby, I am constantly thinking up new concoctions. At present, it's any type of salad, cold soup or pretty much anything which does not require turning the oven on. This may not be one of my most creative meals, but it's great hot or cold, I find it is easy to make and the ingredients are typically at hand. When fresh tortellini is not available, dry pappardelle is a great substitute.

Even in this unbearable heat, my garden is bustling with basil. I can't seem to use it fast enough, soon it will be as tall as me (that, not being much of a challenge). I found a great high quality fresh pre-made tortellini at Whole Foods, the brand is RP Pastas. Mostly I like it because it just simply tastes good; when comparing it with other pre-made fresh pastas I think it is exceptional because the individual raviolis or tortellini are well sealed and don't fill up with cooking water while they boil. (it's a pet peeve of mine when the filling leaks out or water gets in, which makes for squishy ricotta inside and dilutes all the flavors).

I like to shave the parmesan cheese with a vegetable peeler as opposed to grating it so it remains in larger pieces (have I mentioned how much I love cheese?). When sauteing the garlic and pine nuts, make sure to keep heat moderate so as to not burn either- don't get distracted--I've burnt many a pine nut this way. Sometimes I saute half the basil in with the pine nuts- it fries up and turns crunchy which gives the dish added texture. Adding Boiled shrimp or shredded rotisserie chicken would be an easy way to make the salad a little more substantial.

From start to finish, you can prepare the dish in about 20 minutes or less. Serves 4 side servings or 2 entrees.

Tortellini Pasta Salad with Heirloom tomatoes and Basil

1 large ripe Creole or heirloom tomato, 1" dice

1 cup basil chiffonade

1/4 cup pine nuts

1/4 cup shaved Parmegiano Regianno

1/2 lb. container fresh cheese tortellini

1 clove garlic, thinly sliced

olive oil

freshly ground black pepper and coarse sea salt

1. Boil pasta until cooked through, approximately 10 minutes. Drain and cool with running water. Set aside in a serving bowl.

2. In a small skillet over medium-high heat, heat about 4 tablespoons olive oil until almost smoking. Add garlic and pine nuts, cook until lightly browned. Remove from heat and toss with pasta. Add tomatoes, basil, and cheese. Season generously with salt and pepper and serve.