Makes 8 servings
6 large tomatoes, cored, halved and seeded
1 thick, stale pierce of sourdough bread
1 medium sweet onion, cut in wedges
4 cloves garlic, peeled 1 medium cucumber, peeled, seeded, coarsely chopped
1 medium bell pepper (yellow, red or green) seeded, chopped
2 medium jalapeno chili peppers, seeded and cut up
2 cups vegetable juice (regular, hot, or spicy)
2 tablespoons lemon juice
2 tablespoons Olive Lucy Lemon Olive Oil
1 teaspoon sugar, or more
Salt, black pepper to taste
2 6-ounce cans crabmeat, drained, flaked, cartilage removed
Preheat the oven to 425 degrees. Place tomatoes (cut sides up) onion
And garlic on a rimmed baking sheet. Roast 30 minute or until tomato skins char. Peel off skins.
Meanwhile, soak the bread slice in water for several minutes then squeeze out excess liquid.
Place tomatoes and bread in food processor and process until smooth. Transfer to serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
Add processed vegetables, vegetable juice, lemon juice, Lemon Olive Oil, sugar, salt and pepper to tomato mixture. Stir, cover and chill at least 8 hours.
Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.