Ingredients

Gazpacho

½ white onion, chopped

1 red bell pepper, seeded and chopped

4 cloves garlic, peeled and left whole

½ cup extra-virgin olive oil

2 pounds tomatoes, chopped

1 cucumber, peeled, seeded, and chopped

4 cups V-8 juice

2 tablespoons tomato paste

2 tablespoons sherry vinegar

2 tablespoons horseradish

1 teaspoon Tabasco

1 tablespoon ground cumin

1 tablespoon ground coriander

salt to taste

freshly ground black pepper to taste

12 ounces Jonah crab meat

2 tablespoons chopped cilantro leaves

Cumin Cream

1 tablespoon ground cumin

½ cup sour cream

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

salt to taste

freshly ground black pepper to taste

Preparation

  1. Prepare the gazpacho. Preheat oven to 275°F. On a rimmed baking sheet, combine onion, bell pepper, and garlic and toss with the oil. Roast until soft, about 30 minutes. Transfer to a blender or food processor.

  2. Add tomatoes, cucumber, juice, tomato paste, vinegar, horseradish, Tabasco, cumin, coriander, salt, and pepper and puree until smooth. Transfer to a covered container and refrigerate until well chilled, several hours or overnight.

  3. Prepare the cumin cream. In a medium bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to serve.

  4. To serve, divide gazpacho among 6 chilled bowls. Garnish each serving with 2 ounces of crab meat, a dollop of cumin cream, and a sprinkling of cilantro.