Last week, Cancer Wellness at Piedmont hosted their annual “Life’s a Beach! Party”. What fun to see flip flops and beach wear on the folks that were dancing and rocking out. A fabulous band, “Just Friends” made waves with the music of Motown, Jimmy Buffett and Marvin Gaye among others. Fantastic Food by the “Spice Girls” including my walking friend Beci, made the evening perfect. Check out the moves by some of the participants.

The seashells in the picture below, are amazingly gorgeous chocolates by Sugar Marsh Cottage, an Atlanta chocolatier who makes yummy chocolate beautiful. Nestled in a beach of raw sugar they were just too good to resist!

Favorite recipe of the night was the amazing Gazpacho, (barely beating out the Caesar Salad Stuffed Eggs). The Spice Girls were nice enough to share the recipe, so I am passing it on to you, too!
Chilly Chile Pepper Gazpacho
(Adapted from a Better Homes and Gardens Recipe)

6 large tomatoes, cored, halved and seeded
1 medium onion, peeled and quartered
4 cloves of garlic, peeled
1 medium cucumber, peeled, seeded and cut into pieces (English cucumber, do not need to peel)
1 medium yellow sweet pepper, seeded and cut up
4 medium jalapeno or Serrano peppers, seeded and cut up
(used 2 of each; take caution handling the seeds)

2 (11.5 oz.) cans of vegetable juice (spicy or regular)
2 T. lemon juice (may use lime)
2 T. extra virgin olive oil
1 tsp. sugar (or squirt of agave)
1 avocado, peeled and cut into small chunks (see note)
1 lb shrimp, cooked and seasoned with Old Bay and lemon
chopped chives, for garnish
English cucumber cut into sticks, for stirs

-Heat oven to 425 degrees.
-Place tomatoes, cut side up, onions and garlic, on rimmed parchment paper lined baking sheet.
-Roast about 30 minutes, or until slightly charred.
-Peel off tomato skins.
-Place tomatoes in a food processor. Process until smooth. Transfer to large bowl.
-Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. (Note: you can add avocado at the end to process slightly or just add in small chunks after processing.)
-Pulse until desired consistency.
-Add processed vegetables, juice, olive oil, sugar, 1/2 tsp. salt, and ½ tsp. black pepper to tomatoes. Adjust taste.
-Stir to combine. Cover; chill at least 4 hrs or up to 24 hrs.

Spoon into bowls and serve with one large shrimp and English cucumber stick. Sprinkle with chives.

Makes 8 servings

Chile Pepper Heat Guide:
Hot = 4 medium jalapeno chile peppers
Hotter= 4 medium serrano chiles peppers
Hottest= 2 medium habanero chile peppers

Buen Provecho!

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