Appetizers & Drinks
Soups
Entrees
Ripe flavorful SUNSET® tomatoes provide the ultimate flavor to this soup. To mix things up, you can also try topping it with cooked shrimp instead of crab, or leave off the seafood for a great vegetarian starter.
Makes 4 cups, or about 4 – 6 starter servings
1 lb SUNSET® Campari® Tomatoes, diced (you should have about 2 cups)
1 1/2 tsp minced fresh garlic
1/4 cup diced white onion
1 cup peeled, seeded and diced Sunset Cucumber
1/2 cup diced Sunset Red, Yellow or Orange Pepper
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped Italian parsley
1 1/2 cups diced rustic bread (crusts removed)
1/3 cup thinly sliced celery
1/2 cup extra-virgin olive oil
2 Tbsp sherry vinegar
1 1/2 tsp sugar
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried red pepper flakes
1 cup water
Garnishes:
3/4 cup fresh crab meat
Cilantro leaves
In a large bowl, combine all ingredients. In 2 or 3 batches, process the ingredients in a food processor or large blender until almost puréed. Gazpacho should still have some texture. Mix all processed batches together and chill in a non-reactive (plastic, glass or stainless steel) container for at least 4 hours or overnight.
Serve cold in chilled bowls. Garnish each bowl with a small mound of crab in the middle and cilantro if desired.
