Sunset Chilled Gazpacho Soup with Crab
1½ teaspoons minced fresh garlic
¼ cup diced white onion
1 cup peeled, seeded and diced
SUNSE T* cucumber
½ cup diced SUNSET* red, yellow
or orange pepper
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped Italian parsley
1½ cups diced rustic bread
1 pound SUNSET* Campari tomatoes,
diced (about 2 cups)
;⁄; cup thinly sliced celery
½ cup extra-virgin olive oil
2 tablespoons sherry vinegar
1½ teaspoons sugar
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 cup water
¾ cup fresh crabmeat
In a large bowl, combine all ingredients. In 2 or 3 batches, process the
ingredients in a food processor or large blender until almost pureed.
The gazpacho should still have some texture.
Mix all the processed batches together and refrigerate, covered, in a nonreactive
(plastic, glass or stainless steel) container for at least 4 hours or overnight.
Serve cold in chilled bowls. Garnish each bowl with a small mound of crab
in the center and cilantro if desired. Makes 4-6 appetizer servings.
Brands may vary by region; substitute a similar product.
Soups & Sides 55