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Categories:
cucumbers romaine lettuce green bell pepper onion olive oil sherry wine vinegar fresh cilantro garlic white bread water fresh crabmeat fresh chives additional olive oil
Viewed: 111 - Published at: 5 years agoIngredients
- 2 cups coarsely-chopped seeded peeled cucumbers
- 1 cup chopped romaine lettuce
- 12 cup coarsely-chopped green bell pepper
- 14 cup coarsely-chopped onion
- 2 tablespoons olive oil
- 2 tablespoons sherry wine vinegar
- 1 tablespoon coarsely-chopped fresh cilantro
- 1 garlic clove, minced
- 1 cup cubed crustless white bread (2 oz)
- 1 12 cups water
- 12 cup thinly-sliced romaine lettuce
- 12 cup fresh crabmeat
- 2 tablespoons minced fresh chives
- additional olive oil
Method
- Puree first 8 ingredients in food processor.
- Add bread and let stand until soggy, about 2 minutes.
- Puree until smooth.
- Mix in 1 1/2 cups water.
- Transfer gazpacho to large bowl.
- Cover and refrigerate at least 2 hours.
- (Gazpacho can be made up to 2 days ahead.
- Keep refrigerated.)
- Divide gazpacho among 4 bowls.
- Place thinly sliced romaine in center of each serving.
- Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.
- Serve immediately.
