News

Passport Book or Passport Card will be required by June 01, 2009.

Passport Books are valid for international travel by air, sea or land.

Passport Cards are valid when entering the United States from Canada, Mexico, the Caribbean and Bermuda at land border crossing. Passport Cards are NOT valid for internatonal travel by air.

Passport Books/Passport Cards are valid for 10yrs. for adults & 5yrs. for miners (16yrs. & under)

For more info & fee: http://

travel.state.gov/passport/ppt_card/ppt_card_3926.html

Passport:

Apply for U.S. Passport (First time Applicant & for minor)
Lost or Stolen U.S. Passport (report and/or replace)
Renew your U.S. Passport
Changing or Correcting Info to your U.S. Passport

    http://travel.state.gov/passport/passport_1738_2.html

Smoky California Avocado, Shrimp & White Bean Gazpacho

May 13th, 2010 04:10:03 am

I'm not always a big fan of gazpacho, and of course it isn't exactly a traditional Mexican dish anyway, but I found this recipe on the California Avocado Commission's website, tried it, and it made both me and my husband very happy. So of course I have to share it with you. As the year begins to turn toward summer, attendant with hot sultry days when you just don't want to heat up the kitchen, you'll find this a perfect recipe for a lazy lunch in the shade of a palapa, while you listen to the lapping of the surf. Frankly, I found the amounts of the ingredients a bit confusing, and I made a few substitutions because I didn't have everything at hand. I used one small red onion, English cucumbers, half a quart of tomato juice, half a cup EVOO, 1 (15.5 oz.) can of white beans (drained & rinsed) and 1 (one) small can (7.5-oz) of chipotle peppers in adobo sauce (use more or less, depending on how much bite you like). Serve it with some soft flour tortillas and maybe a side of guacamole (you can never have to0 much avocado in my opinion) and you're good to go. SMOKY CALIFORNIA AVOCADO, SHRIMP, AND WHITE BEAN GAZPACHO Serves 6 Ingredients: 2 3/4 lbs. tomatoes, peeled 1/2 lbs. cucumbers, peeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers) 1/4 lb. and 8 ounces red onions, diced 2 oz. shallots, diced 3/8 quart canned tomato juice 3/8 cups extra virgin olive oil 1/3 cup sherry wine vinegar 1/8 cup (or to taste) finely chopped chipotle peppers in adobo sauce 1/2 lbs. cooked rock shrimp, very coarsely chopped 1/4 lb. cooked cannellini beans 3/4 California avocados, cut in small dice 1/2 Tbsp. salt, or to taste Tortilla chips, as needed for garnish Chopped cilantro, as needed for garnish Instructions: Cut tomatoes in half horizontally. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice. Cut each seeded tomato half in two. Puree tomato, cucumber, red onion, and shallot. Stir in reserved fresh tomato juice, canned juice, oil, vinegar, and chipotle. Stir in shrimp, beans, and avocado. Stir in salt; chill 3 hours to marry flavors. Ladle 1-1/2 cups into a serving bowl. Garnish with tortilla chips and cilantro. Buen provecho! If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about) Awaken your inner beach bum... Thank you for supporting Rocky Point Tides!