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When tomatoes are at their peak, prepare gazpacho, a refreshing make-ahead soup that’s perfect for summertime entertaining.
2 medium cucumbers, peeled, seeded and chopped
2 pounds ripe tomatoes, quartered and seeded
1/4 cup chopped white onion
1 cup tomato juice
1/2 cup olive oil
4 tablespoons chopped fresh cilantro, divided
2 tablespoons sherry vinegar
1 tablespoon McCormick Gourmet™ Southwest Seasoning
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/3 cup lump crabmeat
1 ripe avocado, halved, pitted and peeled
1 tablespoon lime juice
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.
(Amount per serving)