Blender Gazpacho with Bruschetta

By adrienne30343

Ingredients

• For the gazpacho:
• 2 cups tomato juice
• 1 Tbsp red-wine vinegar
• 2 Tbsp fresh lemon juice
• 2 Tbsp olive oil
• 2 medium cucumbers, peeled, seeded and roughly chopped
• 1 red bell pepper, roughly chopped
• 1/2 small sweet onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1/2 cup fresh basil leaves, loosely packed
• Salt and pepper to taste
• Hot sauce to taste (optional)
• For the bruschetta:
• 1/2 French baguette, cut into 1/2-inch thick slices
• 2 ripe avocados, diced
• 4 oz lump crabmeat, drained
• 2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh basil leaves
• Salt and pepper to taste

Preparation

Step 1

1.) Put all gazpacho ingredients in a blender, starting with the liquids. Pulse 10 to 12 times for a chunky consistency, or more for a smoother soup. Add salt, pepper and hot sauce to taste. Chill for about an hour to allow flavors to develop.

2.) About 15 minutes before serving, lightly toast the bread. While bread is cooling, gently toss avocado, crabmeat, lemon juice and basil in a mixing bowl. Season to taste. Spoon about 1 Tbsp of the mixture onto each slice of bread. Serve immediately with gazpacho.