Ingredients
- 42 ounces tomatoes (6 large tomatoes, cored, halved, and seeded)
- 1 medium yellow onion (cut in wedges)
- 4 garlic cloves (peeled)
- 1 medium cucumber (peeled, seeded, and cut up)
- 1 medium yellow sweet pepper (seeded and cut up)
- 4 medium jalapeno peppers (or 4 medium Serrano chili peppers or 2 medium habanero peppers, seeded and cut up)
- 2 cans (11 1/2 ounce) vegetable juice (spicy)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (extra virgin)
- 1 teaspoon granulated sugar
- 2 cans (12 ounces) crab meat (2 cans 6 ounce each, drained, flaked and cartilage removed)
- Chopped fresh chives (optional, or cilantro, optional)
How to Make
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Step 1: Heat oven to 425°F Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
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Step 2: Place tomatoes in food processor. Cover; process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
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Step 3: Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.
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Step 4: Spoon gazpacho in bowls. Top with crab meat. Sprinkle with chives or cilantro.
We hope you enjoy this recipe!
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