Gazpacho with Dungeness Crab Recipe

1 pound tomatoes

4 ounces red pepper , seeded

4 ounces celery

4 ounces onion

6 ounces fennel

6 ounces fresh corn , cut from the cob

2 ounces olive oil

6 ounces cucumber , peeled and seeded

1 cup V-

8 or tomato juice

1/2 cup shrimp or lobster stock

1 1/2 ounces balsamic vinegar

3 ounces extra virgin olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper , freshly ground

1/2 teaspoon Tabasco sauce , or to taste

1 teaspoon flat leaf parsley , chopped

2 teaspoons cilantro , chopped

1 1/2 Tablespoons chives , thinly sliced

8 ounces Dungeness crabmeat