Recipes

Recipes
Gazpacho with Crab Salad

Added by: Beano's Cabin

Serve ice cold (place bowls in freezer)
Serves 8

8 Plum Tomatoes
¼ Red Onion
1 Jalapeno; ½ seeded
1 Red pepper
1 Green pepper
1 Cucumber
1 Clove Garlic
2.5 Lemons juiced
2 Limes juiced
8oz V-8 Juice
1t Tabasco
1T Olive oil
S/P TT

Method
Wash all vegetables, seed peppers, cucumber and jalapeno, remove core from tomatoes. Cut all vegetables to a size that will fit through the grinder attachment of kitchen aid mixer. Grind vegetables through small hole grinder plate. Add V-8 juice, Tabasco and season to desired taste with salt and pepper, and lemon and lime juice. You can put in as much or as little lemon and lime juice, as you like. I prefer to use it all.

For the crab salad

.5# Crabmeat
1 Avocado diced
1T Lime juice
4 Cilantro sprigs sliced thin
1t Olive oil

Method
In a small bowl mix crab, cilantro, small diced avocado, lime juice, and olive oil. Season with salt and pepper to taste.
Garnish with thinly sliced green onions and crispy corn chips.

© Copyright 2018 Taste Of Vail. All rights reserved. Site design by Avid Design
970.401.3320