Crab gazpacho
18 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Tomatoes |
| 1 | Red bellpepper | |
| 1 | Yellow bell pepper | |
| 1 | Green bell pepper | |
| 1 | small | Onion |
| 4 | Cukes | |
| 1 | can | (46 oz) tomato juice |
| 1 | can | (32 oz) vegetable juice |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Apple cider vinegar |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Hot sauce |
| 1½ | teaspoon | Pepper |
| 1 | pounds | Fresh crabmeat |
Directions
source southrn liv. mag
DICE: first 5 ingredients; peel,seed,dice cuke. Combine veggies in large bowl; stir in tomato juice and add next 7 ingredients. Cover and chill at least 8 hrs.
DRAIN: and flake crabmeat; remove bits of shell. Stir into soup, and serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@... on Aug 11, 1997