Summer is finally here! Something about life seems easier, including the ever present question, “What’s for dinner?” As the grill wafts its enticing aroma, I love to put my vodka/soda/ lime in my cute handblown glass, pop on some Maroon5, sit on the back step by my hydrangea and pretend I am on Cape Cod. For me, that is summer bliss.
Summer is also the time when I allow myself a thoughtful, indulgent lunch. Last weekend in Austin, I took myself out and reveled in the most flavorful tomato Gazpacho loaded with lumps of crabmeat. Accompanied by a simple piece of toasted bread and pungent cheese, a thick rich crab cake with grilled leeks and balsamic glaze and a glass of Cava, I giggled with delight and gratitude. It turned my tried, worn out spirit around and inspired me.
It also got me thinking about how much I like all kinds of Gazpacho and have decided The Mindfull Creative would take the next few weeks, and in the spirit of sharing finds I love, offer a different Gazpacho recipe on MindFULL Mondays.
Below is the first, simple vegetable version. It’s from The Barefoot Contessa (www.barefootcontessa.com). Love her and it!
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
themindfullcreative.com 
This is from Fine Cooking
I leave the bread out and use low sodium veggie juice
2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)(I sometimes just use regular cucumbers)
1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)(sometimes I put in yellow and orange peppers-I like it sweeter and green makes it a little bitter for me)
2 medium cloves garlic, crushed
1 tsp. fresh oregano
1/4 cup extra-virgin olive oil
1-1/2 Tbs. white wine vinegar
1-1/4 cups tomato juice(low sodium vegetable juice)
Kosher salt and freshly ground black pepper
Use the hand blender and its a little chunkier garnish with avocado and some cilantro
We made this at the Seasoned Chef, the flavor was Amazing and something you want to eat often.
The Chef from Zolo (Boulder) taught us this rendition:
Cucumber Avocado Gazpacho with Blue Crab. (Serves 12)
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8 avocado
8 cucumbers
1 bunch cilantro
1 jalapeño
2 bunches scallions
1 quart plain Greek yogurt
2c buttermilk
1T garlic minced
3 limes juiced
2 lime zest
1/2c white balsamic vinegar
1c olive oil
Water as needed 3/4 gallon
Salt /pepper to taste
Blend in small batches and dollop crab on top floating.
Crab salad
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1 # blue crab meat drained
1# radishes diced
1 bunch cilantro
Red onion diced
1 jalapeño
1 lime zest and juice
1T olive oil
1T kosher salt
Mix everything and Gently fold crab