2 English cucumbers, skin left on - seeded and chopped
10 tomatoes on the vine, halved and seeded
1½ medium red onions, roughly chopped
4 cloves garlic, pressed
6 C. tomato juice
½ C white wine vinegar
½ C good quality olive oil
kosher salt to taste - up to 1 Tbsp if needed
cracked pepper to taste
1 avocado, cubed
½ C fresh lump crab, shelled
¼ C italian parsley, chopped
Instructions
Using a food processor, individually add the bell peppers, cucumbers, tomatoes and red onions and pulse individually until coatsley chopped and broken down. Add to a large bowl. Add garlic, tomato juice, vinegar and olive oil to the bowl and stir. Season with S&P to taste.
Allow to sit in the fridge covered in an airtight container at least overnight and up to a few days before serving to allow flavors to develop.
Serve chilled, garnish each bowl with divided crab meat, chopped avocado and parsley.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/nanas-gazpacho/