GREEN GAZPACHO

from epicurious.com

Beth's notes: I added some jalapeno peppers to spice it up. Also, I used wheat bread instead of white. And Nooooo cilantro. (Just say no.) Also, I didn't bother with the crab meat and chives. I garnished with plain yogurt instead. Refreshing. Kind of like eating a blended up green salad.

• 2 cups coarsely chopped seeded peeled cucumbers
• 1 cup chopped romaine lettuce
• 1/2 cup coarsely chopped green bell pepper
• 1/4 cup chopped onion (onion flakes)
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon coarsely chopped fresh cilantro
• 1 garlic clove, minced
• 1 cup (2 ounces) cubed crustless white 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

Puree first 8 ingradients in food processor. Add bread 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.

Makes 4 servings.

Bon Appetit
June 2000
Wayne Johnson
R.S.V.P.
Andaluca, Seattle, WA