Gazpacho with crab

Makes 12 cups

3 lbs tomatoes

1 red onion

1 red bell pepper

1/2 c cilantro leaves

4 Tbsp olive oil

3 Tbsp red wine vinegar

3 Tbsp lime juice

1/4 tsp cayenne pepper

1 c V-8 juice

1 1/2 c seeded, diced cucumber

6 oz lump crab meat

1. Bring pot of water to boil. Drop tomatoes, one at a time, in boiling water for 30 seconds. Remove, let cool for a minute, skin and seed.
2. Place tomatoes in food processor with metal blade. Quarter onion and red pepper; add to processor. Add cilantro, olive oil, vinegar, juice, cayenne and vegetable juice. Process until blended but chunky.
3. Stir in cucumber and crab meat;
4. serve chilled.

Simple gazpacho

Makes 8 servings

1 small onion, quartered

1 large green pepper, seeded and quartered

1 large cucumber, quartered

48 oz tomato juice

1 tsp salt

1/4 tsp ground black pepper

1 Tbsp lemon juice

1/8 tsp Tabasco, or to taste

1 tsp ground cumin

3 Tbsp red wine vinegar

Avocado & tomato wedges (garnish)

1. Place onion, green pepper and cucumber in food processor with metal blade; process until minced.
2. Add onion mixture to bowl with tomato juice, salt, black pepper, lemon juice, hot pepper sauce, cumin and vinegar. Chill thoroughly.
3. Serve with a wedge of avocado and fresh tomato.

Gazpacho with herbs

Makes 10 servings

1 onion

1 green bell pepper

1 cucumber

3 medium, ripe tomatoes

2 green onions

1 clove garlic, minced

4 c tomato juice

3 Tbsp fresh lemon juice

2 Tbsp red wine vinegar

1 tsp dried tarragon

2 tsp minced fresh basil

1/4 c chopped fresh parsley

1 tsp sugar

Salt and pepper to taste

1. In a blender or food processor, chop onion, bell pepper, cucumber, tomatoes and green onions.
2. Add tomato juice, garlic, lemon juice, vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well-combined but still slightly chunky.
3. Chill at least 2 hours before serving.