Nutrition Information (per serving)
2¼ lb diced yellow tomatoes
⅓ cup diced yellow bell peppers
2 tsp chopped shallots
2 tsp champagne vinegar
1 tsp extra-virgin olive oil
½ tsp sea salt
Pinch freshly ground black pepper
⅓ cup peeled and diced cucumber
¾ cup lump crab
1½ tsp fresh lime juice
- Place yellow tomatoes, bell peppers, shallots, vinegar, olive oil, salt and pepper in a blender container. Puree until smooth. Pour through a fine mesh strainer and reserve liquid.
- In a medium bowl, combine cucumber, crab and lime juice and allow to marinate for about 10 minutes.
- Serve ¾ cup gazpacho with 3 tablespoons crab mixture.