Green Gazpacho

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.