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

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