Green Gazpacho with Crab | Pineandlakes.com - Pineandlakes Echo Journal

  • Comment

Green Gazpacho with Crab

Posted: September 10, 2013 - 5:14pm

Green Gazpacho with Crab

2 cups coarsely chopped, seeded and peeled cucumbers

1 cup chopped romaine lettuce

1/2 cup coarsely chopped green pepper

1/4 cup coarsely chopped onion

2 tablespoons olive oil

2 tablespoons white vinegar

1 tablespoon chopped cilantro

2 teaspoons chopped fresh garlic

1 cup cubed, crustless white bread

1 1/2 cups water

1/2 cup thinly sliced romaine lettuce

1/2 cup fresh crabmeat, shredded

2 tablespoons minced fresh chives

Additional olive oil

Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in the water and transfer to a large bowl. Cover and refrigerate at least 2 hours or up to 2 days.

Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Top with crabmeat and chives and drizzle with olive oil. Serves 4.

  • Comment

CONTACT US

  • PO Box 974 Brainerd, MN
  • Switchboard: 218-829-4705
  • Circulation: 218-855-5897
  • Newsroom: 218-829-0211
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING