Ingredients
2
cups coarsely chopped seeded peeled cucumbers
1
cup chopped romaine lettuce
1/2
cup coarsely chopped green bell pepper
1/4
cup coarsely chopped onion
2
tbsp Sherry wine vinegar
1
tbsp coarsely chopped fresh cilantro
1
cup (2 ounces) cubed crustless white bread
1/2
cup thinly sliced romaine lettuce
2
tbsp minced fresh chives
Directions
1.
Puree first 8 ingredients 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.
2.
(Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
3.
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.
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