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Green Gazpacho with Crab
2 cups cucumbers, peeled, seeded and
chopped
1 cup romaine lettuce, chopped
1/2 cup green bell pepper, chopped
2 tbsp. olive oil
2 tbsp. sherry wine vinegar
1 tbsp. cilantro, chopped
1 garlic clove, minced
1 cup cubed, crustless white bread
1 1/2 cups water
1/2 cup thinly sliced romaine
1/2 cup crab meat (fresh is best)
2 tbsp. minced chives
olive oil for drizzling
Puree the first 8 ingredients in a food processor. Add bread and let stand
until soggy,
about 2 minutes. Puree again until smooth. Mix in 1 1/2
cups water. Cover and
refrigerate for at least 2 hours and up until 2
days.
Divide gazpacho between 4 bowls. Place thinly sliced romaine in the center
of each
bowl and top
the lettuce with crab meat, sprinkle with chives and drizzle a little olive
oil
over the top.
Serve immediately.
   
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