It is getting to be that time of year when everyone is breaking out their favorite gazpacho recipe. Our recipe is chocked full of summertime vegetables and also has the distinction of being cold, sweet and spicy thanks to our addition of Ketchapeno. If you don’t like crab you can omit it and try the recipe with some cooked and chilled shrimp. You can also omit the crab and enjoy a vegetarian version of the recipe as well.

Ingredients:
2 Tomatoes, small
1 Cucumber
1 Red Pepper
1 Green Pepper
4 Green Onions, divided
3 Cloves Garlic, chopped fine
1 Jalapeno Pepper, small, optional
3 Cups Vegetable Juice like V-8 or Tomato Juice, divided
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
8 Tablespoons Lime Juice
1 Cup Ketchapeno
½ Cup Cilantro
1 Pinch Salt and Pepper

1 Avocado
8 Ounces Crab Meat

Directions:

Cut cucumber, red pepper and green pepper in half.

Reserve one half for the garnish and rough chop the other half.

Place the rough chopped halves into a blender.

Rough chop one tomato and one green onion and place into the blender.

Add some or all of the jalapeno pepper to the blender if you like it hot.

Add 2 cups vegetable juice, oil, vinegar, lime juice, Ketchapeno, cilantro salt and pepper to blender.

Puree everything together and pour into a mixing bowl.

Dice the remaining tomato, ½ cucumber, red and green pepper into small pieces.

Add diced vegetables to the mixing bowl.

Slice green onions thin and add to the bowl.

Dice avocado into small pieces and add to bowl.

Flake the crab and add to the bowl.

Add remaining one cup of vegetable juice to the bowl.

Mix Everything together and chill one hour before serving.