Sunset Chilled Gazpacho Soup with Crab

Sunset Chilled Gazpacho Soup with Crab

1 1/2 teaspoons minced fresh garlic
1/4 cup peeled, seeded and diced SUNSET* cucumber
1/2 cup diced SUNSET‘ red, yellow or orange pepper
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped Italian parsley
1 1/2 cups diced rustic bread (crusts removed)

1 pound SUNSET* Campari tomatoes, diced (about 2 cups)
1/3 cup thinly sliced celery
1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1 cup water

GARNISHES

3/4 cup fresh crabmeat

Cilantro leaves

In a large bowl, combine all ingredients. ln 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) containerfor 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