Green Gazpacho

Recipe Ingredients

2 cups	292g / 10oz	Coarsely-chopped seeded peeled cucumbers
1 cup	146g / 5.1oz	Chopped romaine lettuce
1/2 cup	73g / 2.6oz	Coarsely-chopped green bell pepper
1/4 cup	15g / 0.5oz	Coarsely-chopped onion
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Sherry wine vinegar
1 tablespoon	15ml	Coarsely-chopped fresh cilantro
1		Garlic clove - minced
1 cup	237ml	Cubed crustless white bread - (2 oz)
1 1/2 cups	355ml	Water
1/2 cup	118ml	Thinly-sliced romaine lettuce
1/2 cup	31g / 1.1oz	Fresh crabmeat
2 tablespoons	30ml	Minced fresh chives
		Additional olive oil

Recipe Instructions

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. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)

Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.

This recipe yields 4 servings.

Source:
Bon Appetit, June 2000

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