Chef Vinny Tardo's Blue Crab-Avocado Gazpacho
4 cups fresh tomatoes, diced
3 cups cucumber, peeled, seeded and diced
1 cup tomatillo, chopped
1 cup fresh lime juice, reserve chopped zest from limes and 1 Tbl juice
16 each green onions, sliced
1 Tbl garlic, minced
1 cup basil, chopped
½ cup cilantro, chopped
½ cup parsley, chopped
2 Tbl mint, chopped
1 quart water
Salt and pepper to taste
1 cup fresh jumbo lump crab
1 Tbl olive oil
Reserved zest from limes
½ cup avocado, diced
Combine first ten ingredients in food processor, pulse lightly, do not puree ingredients.
Add water as needed to reach desired consistency.
Add salt and pepper.
In a mixing bowl, fold crab, avocado, oil, 1 Tbl zest and Tbl lime juice together lightly.
Transfer mixture from processor to chilled bowls, garnish top of soup with crab mixture.
Enjoy with your favorite summer beverage