Gazpacho With Cumin, Basil, And Crabmeat

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tomatoes, peeled, seeded, and quartered
• 2 garlic cloves, crushed
• 1 small cucumber, peeled, seeded, and quartered
• 1/2 yellow onion, peeled and quartered
• 1 green bell pepper, seeded and quartered
• 1 pinch cayenne
• 1 pinch cumin
• 1 teaspoon rice wine vinegar
• 3 tablespoons olive oil
• salt anf fresh ground pepper
• 1/2 lb fresh lump crabmeat, picked over to remove any shell and cartlidge
• 1 teaspoon fresh basil

Recipe

• 1 place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
• 2 season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
• 3 place four glass serving bowls in the freezer to chill.
• 4 refrigerate the crabmeat until ready to use.
• 5 when the soup is thoroughly chilled, remove from the refrigerator and stir well.
• 6 pour equal portions into the four chilled bowls.
• 7 spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
• 8 serve immediately.