Gazpacho With Cumin, Basil, and Crabmeat

"The ultimate summertime soup. This recipe comes from the always lovely Windsor Court Hotel in New Orleans. My favorite hotel in the big city. I love this soup. I could eat this any time of year but do prefer it on a hot day with a chilled dry white wine."
 
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Ready In:
1hr 20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
  • Season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
  • Place four glass serving bowls in the freezer to chill.
  • Refrigerate the crabmeat until ready to use.
  • When the soup is thoroughly chilled, remove from the refrigerator and stir well.
  • Pour equal portions into the four chilled bowls.
  • Spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
  • Serve immediately.

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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