Heirloom Herb Gazpacho with Lime Marinated Crab
-5 large Heirloom Tomatoes chopped roughly
-1 cup of fresh basil leaves
– ½ cup mint leaves
– ½ cup oregano leaves
-3 garlic cloves
-1 cup of roasted red peppers( jarred) with ½ pe juice from jar
-Juice from 2 lemons
-1 tsp crushed red pepper
-1 jalapeno seeded (cut in half ½ minced)
-Smoked paprika, cayenne pepper, salt & pepper to taste
-1cup or ½ lb crab meat
-2 tbsp olive oil
-In a blender add all ingredients and only ½ the jalapeno blend until all ingredients are finely chopped.
-Season to taste with smoked paprika, cayenne pepper, salt & pepper. Chill for at least 30 minutes
-Toss crab with olive oil, a squeeze of lemon juice, the other ½ of jalapeno that has been minced, and a sprinkle of smoked paprika, cayenne pepper, salt & pepper. Pour gazpacho into bowls or cups and top with crab mixture.