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Reserve 1/2 cup of the cucumbers for garnish. Place remaining cucumbers, tomatoes, onion, stock, 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, reserved cucumber, remaining 2 tablespoons chopped cilantro and crabmeat.