Gazpacho With Cumin, Basil, and Crabmeat
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 4 tomatoes, peeled, seeded, and quartered
- 2 garlic cloves, crushed
- 1 small cucumber, peeled, seeded, and quartered
- 1⁄2 yellow onion, peeled and quartered
- 1 green bell pepper, seeded and quartered
- 1 pinch cayenne
- 1 pinch cumin
- 1 teaspoon rice wine vinegar
- 3 tablespoons olive oil
- salt anf fresh ground white pepper
- 1⁄2 lb fresh lump crabmeat, picked over to remove any shell and cartlidge
- 1 teaspoon fresh basil
Directions
- Place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
- Season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
- Place four glass serving bowls in the freezer to chill.
- Refrigerate the crabmeat until ready to use.
- When the soup is thoroughly chilled, remove from the refrigerator and stir well.
- Pour equal portions into the four chilled bowls.
- Spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
- Serve immediately.
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