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Chilled Texa Gazpacho with Crabmeat Recipe


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     Chilled Texa Gazpacho with Crabmeat

Category   Salads - Soups - Sidedishes
Sub Category   None
  Chisholm Trail Belle Starr Blanc du Bois

1 med green pepper
1 med red pepper
1 med cucumber
1 small onion
2 stalks celery
12oz can tomato juice
2 cloves garlic, peeled & chopped very fine
1/4 cup fresh chopped cilantro or parsley
6oz can beef stock
1/2 cup tomato catsup
1/4 tsp thyme, black pepper & salt
2 tbls vinegar
2 tbls olive oil
1/4 tsp Tabasco sauce
1/2 lb fresh or canned crabmeat

Wash all vegetables under cold water. Cut the peppers in half, remove the seeds and dice very fine. Peel the cucumber, cut in half, remove the seed with a soupspoon and dice very fine. Also dice the onion and celery. Place the vegetables into a stainless steel or ceramic bowl, and cover with tomato juice and add beef consommé. Add the garlic, pepper, salt, thyme, tomato catsup, vinegar, olive oil and Tabasco sauce. Combine the mixture very well and chill for several hours.
To serve- Divide the crabmeat into 6 chilled bowls, ladle the Gazpacho over it and sprinkle with chopped cilantro or parsley. Serve with crusty brown bread. Serves 4-6.

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