new chapter, new recipe.

For the past few days I've been trying to keep a Food Diary.
This whole fiasco is not something new to me
but the only difference this time around is that...

I'm ACTUALLY going to try and stick to it.

Thus far, the hardest part of trying to monitor what I
eat is that now that I'm home, I have ZER000 control
over what my body intakes or consumes.
& let's be honest now, who's really going to turn down
oysters, lobsters of raw scallops?

Seafood? Check.
Flavorful? Check.
Relatively healthy? Check...ish.

- - -
'Mango Crab Gazpacho'
(a cold soup)

INGREDIENTS:
2 cups diced fresh mango, divided
1 1/4 cups orange juice
3 Tbsp extra-virgin olive oil
1 large cucumber, seeded and diced
1 large red bell pepper, seeded and diced
1/2 cup diced sweet onion
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced [optional]
3 Tbsp freshly squeezed lime juice
2 Tbsp chopped cilantro OR basil, plus larger leaves to garnish
1 to 2 slices wheat bread, well-toasted and crusts removed
Salt and freshly ground black pepper, to taste
1 to 1 1/2 cups jumbo lump crab, picked over

INSTRUCTIONS:
Reserve 1/3 cup each diced cucumber and bell pepper for garnish.
Process ingredients from mango through cilantro in a food processor or blender until smooth.
Tear toasted bread into chunks, add to food processor, and process until smooth.
Transfer to a medium bowl.
Season with salt and pepper to taste.
Refrigerate until ready to serve.

When ready to serve, toss reserved cucumber, bell pepper, and cilantro leaves together with the crab.
Pour chilled gazpacho into serving bowls or cups, then divide the topping evenly among the bowls.
Direct each diner to stir the topping into the soup before eating.

For more cooking fun -- http://www.6bittersweets.com/