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Green Gazpacho with Crab

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Green Gazpacho with Crab

2 cups coarsely chopped, seeded and peeled cucumbers

1 cup chopped romaine lettuce

1/2 cup coarsely chopped green pepper

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1/4 cup coarsely chopped onion

2 tablespoons olive oil

2 tablespoons white vinegar

1 tablespoon chopped cilantro

2 teaspoons chopped fresh garlic

1 cup cubed, crustless white bread

1 1/2 cups water

1/2 cup thinly sliced romaine lettuce

1/2 cup fresh crabmeat, shredded

2 tablespoons minced fresh chives

Additional olive oil

Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in the water and transfer to a large bowl. Cover and refrigerate at least 2 hours or up to 2 days.

Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Top with crabmeat and chives and drizzle with olive oil. Serves 4.

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