“Many years ago, I made a New Year’s resolution to never make New Year’s resolutions. Hell, it’s been the only resolution I’ve ever kept!”―D.S. Mixell

Gazpacho redux…Well, it’s that time of year when the church begins taking orders for the Lobsterfest in October and you know I have set my reminder to do so, but in the mean time I have a few lobster tails to fill the spot for a nice summer dish and just perfect for “after the storm”.

Today I have a newish recipe to share, a spiced-up version of a Rick Bayless recipe “Farmers Market Mexican: Roasted Poblano Gazpacho”. While it is not often that I have poblanos and jalapeños in the house at the same time it was a treat to have them both in the gazpacho tonight, but my major change was using “Clamato Michelada” mix hence the “lada” in the word gazpacho.

The Clamato Michelada has the perfect amount of seasoning and spices to use as a base and I just loved it…to the diced veggies I added about a cup along with splashes of EVOO, and sherry vinegar to the finished gazpacho. You can whiz it all up as Rick does, but I prefer a chunkier gazpacho and just blend some of the veggies.

I had frozen enough of the “church lobster fest” lobsters to have here a couple more dinners so they topped the gazpacho for a nice New Year’s Day dinner and a Caesar salad what a fantastic way to start a new year.

We shared a small plate of white bean crostini and sipped champagne that we had cracked open on NYE.

What a great dinner to start the new year…Happy New Year!