1 pound crab meat (reserve)
1 cup celery, chopped
1/2 bunch parsley, chopped (Italian, if possible)
1/4 cup red wine vinegar
1 (32-ounce) bottle or can V-8 juice
1 cup tomatoes, chopped
3 cloves garlic, minced or pressed
1 cup bell pepper, chopped
1 cucumber, chopped
1 cup chicken broth
1/4 teaspoon salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped
GARNISH
Lemon wedges
Parsley sprigs
Croutons
Servings: 4
This soup, traditionally served chilled, may be smooth or chunky. For smooth gazpacho, blend all ingredients (except crab) in blender or food processor until smooth. Gently fold in crab meat before serving. For chunky soup, mix together all ingredients, then gently fold in crab meat. Chill well before serving.
Suggested Wine: Merlot
1 cup celery, chopped
1/2 bunch parsley, chopped (Italian, if possible)
1/4 cup red wine vinegar
1 (32-ounce) bottle or can V-8 juice
1 cup tomatoes, chopped
3 cloves garlic, minced or pressed
1 cup bell pepper, chopped
1 cucumber, chopped
1 cup chicken broth
1/4 teaspoon salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped
GARNISH
Lemon wedges
Parsley sprigs
Croutons
Servings: 4
This soup, traditionally served chilled, may be smooth or chunky. For smooth gazpacho, blend all ingredients (except crab) in blender or food processor until smooth. Gently fold in crab meat before serving. For chunky soup, mix together all ingredients, then gently fold in crab meat. Chill well before serving.
Suggested Wine: Merlot
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