Gazpacho With Crabmeat Salad
Gazpacho With Crabmeat Salad
What better way to make use of the surplus of late-summer tomatoes you have than to whip up a batch of gazpacho? Paired with my crabmeat salad, it's the perfect well-rounded meal.
Servings
3
servings
Ingredients
- 5 large ripe tomatoes, quartered
- 1/2 cucumber, peeled, seeded, and chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic
- 2 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked lump crabmeat
- 3 tablespoon olive oil
- 3 tablespoon tomato paste
- 1 tablespoon tequila
- 2 tablespoon chopped fresh basil
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
Directions
- Place all of the ingredients in a food processor and process until finely puréed. Enjoy right away or refrigerate until ready to use.
- Place the crabmeat in a bowl with all of the other ingredients and toss lightly. Serve on top of the gazpacho.