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Chilly Chile Pepper Gazpacho

Created by TeresaS on December 31, 2015

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)

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.
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.
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.
Step 4: Spoon gazpacho in bowls. Top with crab meat. Sprinkle with chives or cilantro.