Gazpacho With Crabmeat Salad

Name: Gazpacho With Crabmeat Salad
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

David Burke|Sept. 5, 2012 3:36 pm EST

4 (1 ratings)

Print

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

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.