Makes about 8 servings

• 1 (46-ounce) can tomato juice
• 4 large ripe tomatoes, chopped
• 1 medium-size green bell pepper, chopped
• 2 ribs celery, chopped
• 1 medium-size sweet onion (such as a Vidalia or a Bermuda), chopped
• 3 tablespoon green onions, chopped
• 1 medium-size cucumber, peeled and seeded, chopped
• 1/2 teaspoon minced garlic
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh cilantro leaves
• 1/2 teaspoon salt (more or less to taste)
• 1/4 teaspoon fresh ground black pepper (more or less to taste)
• 2 tablespoons extra-virgin olive oil (optional)
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce (more or less to taste)

Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time.

And another soup in which you can use summer vegetables, either from your garden or local farmers’ market is the delicious AND healthy one.

BARBECUED SHRIMP

Serves 4

• 6 pounds large shrimp, heads on (don’t peel them)
• 2 sticks butter
• 3/4 cups olive oil
• 1/4 cup Worcestershire sauce
• ¼ cup fresh lemon juice
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt (or to taste)
• 1/2 teaspoon Tabasco® (or more, according to taste)
• 1 tablespoon rosemary leaves
• 1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands.

To end your meal, I highly recommend our Gateau Na-Na—a pecan praline delight!

Another idea for dessert—if you can get your hands on Louisiana strawberries, slice, macerate (a big word for “soaking”) them in brandy, add some fresh mint leaves and let all sit in the ‘fridge for an hour or more, then plop them over vanilla ice cream and serve with our alligator cookies!

Here’s to spring!