When tomatoes are at their peak, prepare gazpacho, a refreshing make-ahead soup that’s perfect for summertime entertaining.
Reserve 1/2 cup of the cucumbers for garnish. Place remaining cucumbers, tomatoes, onion, tomato juice, oil, 2 tablespoons of the cilantro, vinegar, Seasoning and 1/2 teaspoon of the sea salt in blender; cover. Blend on high speed until smooth. Pour into large bowl. Cover
Refrigerate at least 4 hours or until chilled
Place avocado, lime juice and remaining 1/2 teaspoon sea salt in blender; cover. Blend on high speed until smooth. To serve, ladle gazpacho into soup bowls. Top with avocado puree, crabmeat, reserved cucumber and remaining 2 tablespoons chopped cilantro
Serving Suggestion: Serve gazpacho topped with thin tortilla strips in place of the crabmeat.