Spicy Gazpacho; Too hot to turn on the oven

Time for some painting. My summer to do list is fairly challenging. The boys' rooms need an overhaul and what better time to do it than when they are far away. Actually, I could use their help but I won't go down the missing my children road. However, for the record, number one son can paint the ceiling without a ladder. That is something that should be on your life resume.

I completely emptied the first bedroom on the list. No small feat, apparently my son is a pack rat extraordinaire. Culling through the closet, I could document his path from cub scouts to eagle without difficulty. The amount of sports gear is staggering. I found shoes ranging in size from six to thirteen. All neatly hidden and tucked away, now tossed about the house. This is why I want a basement.

Off to home deport for trip number one. Choosing a paint color has become more complex now that they've hired a team of paint chip identifiers. I'm stuck between rocky mountain sky and river rock. Both outdoorsy colors, grey blue. Nantucket fog was in the running but there was a horror movie with fog in it, I don't know if I can get past it.

By the time I was done running errands, I was exhausted. Time for gazpacho.

Pierre Franey & Bryan Miller's The Seafood Cookbook (pretend the title is underlined a skill that escapes me at this time) may very well be my favorite seafood cookbook. I have adapted the Spicy Gazpacho with Shrimp and Crab Meat. When we lived in Maryland, crab meat was plentiful and relatively affordable. Here in Texas, shrimp are abundant. How I make it depends on what vegetables I have available, what seafood is on special. The original recipe has no cucumber, but I love the added crunch.

Mix the following

3 cups peeled, seeded and chopped ripe tomatoes
3/4 cup chopped red onion
1/3 cup finely chopped celery
1 cup chopped sweet red pepper
1 cup chopped cucumber
1 Tablespoon finely chopped garlic
1 finely diced jalapeno, less if you don't like spice
1 Tablespoon dried coriander
1 cup tomato juice
2 Tablespoons olive oil
2 Tablespoons fresh lime juice
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
salt & pepper

Chill and then add

1 lb cooked and shelled shrimp
1 lb crab meat


Tastes better the next day if there is any leftover.