Ingredients
-
2
-
1
-
1/2
-
1/4
-
2
-
2
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1/2
-
2
-
-
Directions
Steps
|
1
Done
|
Puree First 8 Ingredients in Food Processor. |
|
2
Done
|
Add Bread and Let Stand Until Soggy, About 2 Minutes. |
|
3
Done
|
Puree Until Smooth. |
|
4
Done
|
Mix in 1 1/2 Cups Water. |
|
5
Done
|
Transfer Gazpacho to Large Bowl. |
|
6
Done
|
Cover and Refrigerate at Least 2 Hours. |
|
7
Done
|
(gazpacho Can Be Made Up to 2 Days Ahead. Keep Refrigerated.) Divide Gazpacho Among 4 Bowls. |
|
8
Done
|
Place Thinly Sliced Romaine in Center of Each Serving. |
|
9
Done
|
Sprinkle Lettuce With Crabmeat and Chives, Then Drizzle With Olive Oil. |
|
10
Done
|
Serve Immediately. |
