Crab Gazpacho Recipe

Ingredients:

1. 2 large tomatoes, peeled and chopped
2. 1 red bell pepper, chopped
3. 1 cucumber, peeled and chopped
4. 1 small red onion, chopped
5. 2 garlic cloves, minced
6. 2 tablespoons sherry vinegar
7. 1/4 cup olive oil
8. 2 cups tomato juice
9. 1/4 teaspoon cumin
10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper
12. 1 pound crab meat

Instructions:

1. In a blender or food processor, puree the tomatoes, bell pepper, cucumber, onion, garlic, sherry vinegar, and olive oil until smooth.
2. Add the tomato juice, cumin, salt, and black pepper and blend again.
3. Transfer the gazpacho to a bowl and chill in the refrigerator for at least 1 hour.
4. When ready to serve, stir in the crab meat and serve cold.

Verdict:

This crab gazpacho recipe is a refreshing and flavorful summer dish. The combination of fresh vegetables, tangy sherry vinegar, and sweet crab meat create a delicious and satisfying soup.

Serving Suggestions:

Serve this crab gazpacho with a side of crusty bread or top with a dollop of sour cream and sliced avocado for added creaminess. It also pairs well with a crisp white wine or a light beer.