Grilled Lobster Gazpacho-lada

 “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

Loaded Gazpacho

For today I have a new-ish recipe to share, a spiced up version of 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 a s a base and I just loved it…to the diced veggies I added about a cup along with splashes of EVOO, 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 along with 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!

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