Green Gazpacho
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Green Gazpacho

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Gluten Free

  |  

Healthy

  |  

Milk Allergy

  |  

Peanut Free

  |  

Soy Free

  |  

Wheat Free

 
Description
Puree cucumbers, romaine lettuce, bell peppers, onions, olive oil, sherry wine vinegar, cilantro, and garlic in food processor.
Add gluten free bread cubes 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.
  • Ingredients
    2 cups coarsely-chopped seeded peeled cucumbers
    1 cup chopped romaine lettuce
    1/2 cup coarsely-chopped green bell peppers
    1/4 cup coarsely-chopped onions
    2 tablespoons olive oil
    2 tablespoons sherry wine vinegar
    1 tablespoon coarsely-chopped fresh cilantro
    1 garlic cloves, minced
    2 slices of cut up cubed crustless gluten free white sandwich bread
    1 1/2 cups water
    1/2 cup thinly-sliced romaine lettuce
    1/2 cup fresh crabmeat
    2 tablespoons minced fresh chives
    additional olive oil
  • Methods / Steps
    Puree cucumbers, romaine lettuce, bell peppers, onions, olive oil, sherry wine vinegar, cilantro, and garlic in food processor.
    Add gluten free bread cubes 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.