Cucumber Gazpacho With Blue Crab

• 3/4 cup sour cream
• 1/4 cup fresh lime juice (about 3 limes)
• 2 garlic cloves
• 4 cucumbers (about 4 lb. total), peeled, seeded, and chopped (about 8 cups), divided
• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup chopped fresh basil, divided
• 2 fresh jalapeno chiles, seeded and minced, divided
• 1/2 cup sparkling water
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 pound fresh jumbo lump crabmeat, picked
• 6 tablespoons extra-virgin olive oil

1. Place sour cream, lime juice, garlic, 4 cups cucumbers, 1/4 cup each of cilantro and basil, and 1 minced jalapeno in a blender; process until smooth, about 45 seconds. Transfer pureed mixture to a bowl; stir in sparkling water, salt, pepper, and remaining cucumbers and jalapeno.
2. Place bowl with gazpacho into a larger bowl filled with ice. Let stand, stirring often, until gazpacho is cold, about 20 minutes. (Or place in the refrigerator 1 hour.)
3. Place crabmeat, oil, and remaining 1/4 cup each of cilantro and basil in a bowl; stir gently. Divide gazpacho evenly among 6 bowls; top with lump crabmeat mixture, and serve immediately.

sour cream, lime juice, garlic, cucumbers, fresh cilantro, fresh basil, fresh jalapeufo chiles, sparkling water, kosher salt, black pepper, lump crabmeat, extravirgin olive oil

Taken from www.myrecipes.com/recipe/cucumber-gazpacho-blue-crab (may not work)