Tomato Gazpacho with Crab & Avocado

  • Prep Time: 15m
  • Cook Time: 5m
  • Serves: 8

Ingredients

  • 2 pounds Fresh, ripe tomatoes, peeled, seeded and course chop
  • 2 cups V8 juice
  • 1 tablespoon Sugar
  • 2 teaspoons Salt
  • ½ Teaspoon Ground Black Pepper
  • Salt and Pepper for Seasoning
  • 1 tablespoon Red Wine or Sherry Vinegar, optional
  • 8 ounces Crab
  • 1 Ripe Avocado, small dice
  • Sliced Green Onion
  • 1 Cup, packed, Cilantro, rough chop
  • 2 tablespoons Tomato Paste
  • Or
  • 29 ounces Can Peeled Plum Tomatoes, San Marzano preferred, drained and seeded, reserve liquid
  • 1 Large Seedless Cucumber, peeled and large dice
  • 1 cup Fresh Tomato, seeds removed, large dice
  • 1 Bell Pepper, seeds removed, large dice
  • 1 -2 Jalapeno, seeds removed, diced
  • 1 -2 Cloves Garlic, depending on size, chopped
  • 1 Small Sweet Onion, chopped
  • 2 Limes, juiced
  • Fried Tortilla Strips, optional

Garnish

    Instructions

    1. Add all ingredients to a blender and puree until smooth. Add reserved liquid from the drained tomatoes to adjust the consistency. Allow to chill under refrigeration for at least 1 hour. Season with salt, pepper and vinegar, if needed, prior to serving.

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