Green Gazpacho

Ingredients

  • 2 tablespoons Sherry wine vinegar
  • 1 garlic clove, minced
  • 1 cup (2 ounces) cubed crustless white bread
  • 1 ½ cups water
  • ½ cup thinly sliced romaine lettuce
  • ½ cup fresh crabmeat
  • 2 tablespoons minced fresh chives
  • + 7 more ingredients
    • Additional olive oil
    • 2 cups coarsely chopped seeded peeled cucumbers
    • 1 cup chopped romaine lettuce
    • ½ cup coarsely chopped green bell pepper
    • ¼ cup coarsely chopped onion
    • 2 tablespoons olive oil
    • 1 tablespoon coarsely chopped fresh cilantro

1. Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours. 2. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) 3. Divide ...

View full recipe at SpringPad

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