Gazpacho with Dungeness Crab & Avocado Guacamole



Yield: 4 people Ingredients: Gazpacho: Vine-Ripened Tomatoes, chopped Green Bell Pepper, chopped Red Bell Pepper, chopped Red Onion, chopped Serrano Chilies Cucumber, peeled, deseeded and chopped Garlic Cloves Sherry Vinegar Extra Virgin Olive Oil Tomato Juice Salt Ground White Pepper Crab and Avocado Guacamole: Avocados, Deskinned, pits removed, diced _" Red Onion, Diced _" Roma Tomato, Diced _ " Garlic Clove, Minced Cilantro, Chopped Lime Juice Dungeness Crab, Cleaned of any shell Salt Ground White Pepper		Yield: 4 people Quantity: 2.5 pounds 4 ea1 ea. Medium size8 ea 1 ea. Medium Size 1 ea. Small Size 1 ea. 2 ea. 2 ea. 3 tablespoons or To Taste 1 tablespoon 1 Cup To Taste To Taste 2 ea. _ ea. Small or 2 tablespoons 1 ea. 1 ea. 1 tablespoon _ ea. Small _ lb. To Taste To Taste

Gazpacho:

In a blender puree tomatoes, green pepper, red pepper, red onion, cucumber, serrano chile, garlic, olive oil and tomato juice.

Once completely pureed add a little vinegar, salt and ground white pepper to taste.

Chill completely, preferably overnight.

You can thin the soup with more tomato juice or ice water if necessary.

Crab and Avocado Guacamole:

In a bowl combine avocados, red onion, tomatoes, garlic, cilantro, lime juice and crab.

Mix Well and season with salt and ground white pepper.

Use this mixture to garnish gazpacho soup.