Next up would be a spicy, cold gazpacho made with homegrown tomatoes. If you want to kick it up, serve the soup in tumblers and splashed with a bit of ice-cold vodka---kind of like a Bloody Mary soup. GAZPACHO, MY WAY 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 for the main course – simple! Order some of John Folse’s crawfish etouffee. Heat and serve is all there is to it. Dessert? Ice cold watermelon!