Chunky Crab Gazpacho Soup
This delicious gazpacho can be made vegetarian/vegan and gluten-free. It's a delicious summer and party dish.
Ingredients
- 1 cup chopped celery
- 1/2 bunch of Parsley chopped
- 1/4 cup of Spanish Sherry or red wine vinegar
- 32 oz of vegetable juice like V8 or natural vegetable juice found at a conscious grocery food store
- 1 cup of chopped tomatoes ripe
- 1/2 cup each of yellow and green bell pepper for color
- 3 cloves of garlic minced
- 1 large cucumber or 2 Persian cucumbers chopped
- 1 cup of vegetable broth
- salt and pepper to taste
- 1/3 tsp of red pepper flakes
- juice of 2 lemons
- grated peel of 1 lemon
- 1 lb crab meat fresh or canned (leave out for vegetarian)
- croutons optional - leave out for gluten-free
Instructions
- In a large bowl add all the ingredients except for the crab meat and croutons. If you prefer it smooth, pulverize these ingredients in a blender. Chill well before serving. When ready to serve, fold in the crabmeat and garnish with croutons and parsley sprigs.
Notes
Feel free to add hot sauce to it if you wish for extra heat.