Green Gazpacho

Green Gazpacho
Green Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups coarsely-chopped seeded peeled cucumbers

  • 1

    cup chopped romaine lettuce

  • 1/2

    cup coarsely-chopped green bell pepper

  • 1/4

    cup coarsely-chopped onion

  • 2

    tablespoons olive oil

  • 2

    tablespoons Sherry wine vinegar

  • 1

    tablespoon coarsely-chopped fresh cilantro

  • 1

    garlic clove minced

  • 1

    cup cubed crustless white bread - (2 oz)

  • 1 1/2

    cups water

  • 1/2

    cup thinly-sliced romaine lettuce

  • 1/2

    cup fresh crabmeat

  • 2

    tablespoons minced fresh chives

  • Additional olive oil

Directions

Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately. This recipe yields 4 servings.

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