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Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Coarsely-chopped seeded peeled cucumbers

  2. 1 cup 146g / 5.1oz Chopped romaine lettuce

  3. 1/2 cup 73g / 2.6oz Coarsely-chopped green bell pepper

  4. 1/4 cup 15g / 1/2oz Coarsely-chopped onion

  5. 2 tablespoons 30ml Olive oil

  6. 2 tablespoons 30ml Sherry wine vinegar

  7. 1 tablespoon 15ml Coarsely-chopped fresh cilantro

  8. 1 Garlic clove - minced

  9. 1 cup 237ml Cubed crustless white bread - (2 oz)

  10. 1 1/2 cups 355ml Water

  11. 1/2 cup 118ml Thinly-sliced romaine lettuce

  12. 1/2 cup 31g / 1.1oz Fresh crabmeat

  13. 2 tablespoons 30ml Minced fresh chives Additional olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately. This recipe yields 4 servings.

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