Green Gazpacho

14 ingredients
12 steps

Ingredients

  • 2 cups coarsely-chopped seeded peeled cucumbers
  • 1 cup chopped romaine lettuce
  • 12 cup coarsely-chopped green bell pepper
  • 14 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 12 cups water
  • 12 cup thinly-sliced romaine lettuce
  • 12 cup fresh crabmeat
  • 2 tablespoons minced fresh chives
  • additional olive oil

Directions

  1. 1
    Puree first 8 ingredients in food processor.
  2. 2
    Add bread and let stand until soggy, about 2 minutes.
  3. 3
    Puree until smooth.
  4. 4
    Mix in 1 1/2 cups water.
  5. 5
    Transfer gazpacho to large bowl.
  6. 6
    Cover and refrigerate at least 2 hours.
  7. 7
    (Gazpacho can be made up to 2 days ahead.
  8. 8
    Keep refrigerated.)
  9. 9
    Divide gazpacho among 4 bowls.
  10. 10
    Place thinly sliced romaine in center of each serving.
  11. 11
    Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.
  12. 12
    Serve immediately.

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