Nana’s Gazpacho with Fresh Crab & Avocado
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Prep time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 red bell peppers, seeded, cored and chopped
  • 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
  1. 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.
  2. 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.
  3. 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/