Gazpacho with Crab
Beat the heat with this light, tangy, and slightly sweet chilled soup.
2 pounds ripe tomatoes, halved (I used Romas)
1 cucumber, peeled and seeded, cut into large pieces
1 red bell pepper, cut into large pieces
1/2 red onion, peeled
1 jalapeno pepper, ribs and seeds removed
3 garlic cloves, peeled
3 TBSP olive oil, more for drizzling
2 TBSP sherry vinegar
1 TBSP worcestershire sauce
1 tsp salt, more to taste
1/2 tsp ground pepper, more to taste
1/2 tsp ground cumin
1 container cooked crab meat (sub with protein of choice-shrimp would be delicious too!)
Herbs of choice for topping (I used parsley)
-Mix all ingredients except crab and herbs in a blender or food processor until soup is creamy, about 1 to 2 minutes.
-Season with additional cumin, salt, and pepper to taste.
-Chill in the fridge for about 4 hours until ready to eat.
-Serve cold, topped with a large spoonful of crab, herbs of choice, and a drizzle of olive oil.