Tomato And Crab Gazpacho

• Gazpacho
• 1/2 white onion, chopped
• 1 red bell pepper, seeded and chopped
• 4 cloves garlic, peeled and left whole
• 1/2 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
• 1/2 cup sour cream
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• salt to taste
• freshly ground black pepper to taste

1. 1. Prepare the gazpacho. Preheat oven to 275u0b0F. 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. 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. 3. Prepare the cumin cream. In a medium bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to serve.
4. 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.

gazpacho, white onion, red bell pepper, garlic, extravirgin olive oil, tomatoes, cucumber, tomato paste, sherry vinegar, horseradish, tabasco, ground cumin, ground coriander, salt, freshly ground black pepper, crab meat, cilantro, cumin cream, ground cumin, sour cream, lemon zest, lemon juice, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/tomato-and-crab-gazpacho-52347631 (may not work)