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Green Gazpacho with Crab

2 cups cucumbers, peeled, seeded and chopped
1 cup romaine lettuce, chopped
1/2 cup green bell pepper, chopped
2 tbsp. olive oil
2 tbsp. sherry wine vinegar
1 tbsp. cilantro, chopped
1 garlic clove, minced
1 cup cubed, crustless white bread
1 1/2 cups water

1/2 cup thinly sliced romaine
1/2 cup crab meat (fresh is best)
2 tbsp. minced chives
olive oil for drizzling

Puree the first 8 ingredients in a food processor.  Add bread and let stand until soggy,
about 2 minutes.  Puree again until smooth.  Mix in 1 1/2 cups water.  Cover and
refrigerate for at least 2 hours and up until 2 days. 
Divide gazpacho between 4 bowls.  Place thinly sliced romaine in the center of each
bowl and top the lettuce with crab meat, sprinkle with chives and drizzle a little olive
oil over the top.
Serve immediately.


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