Tomato Gazpacho with Crab & Avocado

Ingredients

• 2 pounds Fresh, ripe tomatoes, peeled, seeded and course chop
• 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
• 2 tablespoons Tomato Paste
• 1 Cup, packed, Cilantro, rough 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
• Fried Tortilla Strips, optional

Garnish