Rain Rain, Go Away!

I saw this sign at "Food Heaven" (Le Grande Epicerie Paris) today and had to laugh.  Texas really is it's own country.  I always knew it, and was quite proud to see it duly acknowledged. 

These yellow heirloom tomatoes were gorgeous!  Absolutely perfect!  So since I didn't do much of interest today to write about, I decided to give you one of my favorite gazpacho recipes.  Frankly, I've never met a gazpacho that I didn't like, but this recipe rocks!

After my food mission was accomplished, I decided to brave the elements one more time. Armed with an umbrella and my welli's I ventured out to take care of some errands - replacing the guide book that I left on the plane, paying the balance for French language school, and finding a place to buy cheap paper towels and tissues.  Tomorrow night I'm having dinner with my friends Pierre and Veronique.  It's about time that I made it to a real French restaurant.  I promise to report in detail on the food and anything else of importance.  Stay tuned.

I know this recipe isn't French, but so what?

Yellow Tomato Gazpacho


5 peeled shallots; diced
2 cloves garlic
2 gold bell peppers; chopped
1.5# yellow tomatoes; chopped
½ cup dry white wine
½ tsp saffron
1 lemon; juice and zest
2 Serrano peppers; diced
½ cup extra virgin olive oil
1 large cucumber; ½ chopped and ½ small diced
1 tsp mint; chopped
1 tsp cilantro; chopped
1 tbl salt
1 tsp sugar
1 cup water

For Crab

½ # crab meat; cleaned
juice of ½ lemon
lemon zest
2 tbs crème fraiche


In a medium stock pot, warm 4 tbls olive oil and sauté shallots, garlic,

½ of the bell peppers and ½ of the tomatoes.

Deglaze with wine, lemon juice and sugar, bring to a boil and add saffron.

Cook for 5 minutes and add 1 cup water.

Cook an additional 8 minutes or until the bell peppers are soft.

Cool and place in blender.

Blend while adding the rest of the bell peppers, tomatoes, chopped cucumber and the rest of the olive oil.

Season and strain through a fine mesh strainer.

Add herbs, diced cucumbers and garnish with crab mix and crème fraiche.