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Green Gazpacho




Source of Recipe


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List of Ingredients




2 cups coarsely-chopped seeded peeled cucumbers
1 cup chopped romaine lettuce
1/2 cup coarsely-chopped green bell peppers
1/4 cup coarsely-chopped onions
2 tablespoons olive oil
2 tablespoons sherry wine vinegar
1 tablespoon coarsely-chopped fresh cilantro
1 clove garlic, 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


Recipe



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.