Name: Spicy Gazpacho with Crab
Total time: 2 h 35 min
Ingredients: 2 cups tiny red pear-shape or cherry tomatoes, quartered; 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained; 2 (6 ounce) cans crabmeat, drained, flaked, and cartilage removed; 2 cups spicy hot low-sodium vegetable juice; ¾ cup chopped seeded cucumber; ½ cup coarsely chopped celery; ½ cup coarsely chopped seeded yellow and/or red bell pepper (1 small); ½ cup water; ¼ cup finely chopped scallions (2); ¼ cup chopped fresh cilantro; 3 tablespoons lemon juice; 2 cloves garlic, minced; Several dashes bottled hot pepper sauce; Fresh cilantro sprigs (optional)

Combine fresh tomatoes, canned tomatoes, and crabmeat in a large bowl. Stir in vegetable juice, cucumber, celery, bell pepper, the water, scallions, cilantro, lemon juice, and garlic. Season to taste with hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours before serving. If desired, garnish with cilantro sprigs.

Spicy Gazpacho with Crab

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