Green Gazpacho

• 2 cups coarsely-chopped seeded peeled cucumbers
• 1 cup chopped romaine lettuce
• 12 cup coarsely-chopped green bell pepper
• 14 cup coarsely-chopped onion
• 2 tablespoons olive oil
• 2 tablespoons sherry wine vinegar
• 1 tablespoon coarsely-chopped fresh cilantro
• 1 garlic clove, minced
• 1 cup cubed crustless white bread (2 oz)
• 1 12 cups water
• 12 cup thinly-sliced romaine lettuce
• 12 cup fresh crabmeat
• 2 tablespoons minced fresh chives
• additional olive oil

1. Puree first 8 ingredients in food processor.
2. Add bread and let stand until soggy, about 2 minutes.
3. Puree until smooth.
4. Mix in 1 1/2 cups water.
5. Transfer gazpacho to large bowl.
6. Cover and refrigerate at least 2 hours.
7. (Gazpacho can be made up to 2 days ahead.
8. Keep refrigerated.)
9. Divide gazpacho among 4 bowls.
10. Place thinly sliced romaine in center of each serving.
11. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.
12. Serve immediately.

cucumbers, romaine lettuce, green bell pepper, onion, olive oil, sherry wine vinegar, fresh cilantro, garlic, white bread, water, fresh crabmeat, fresh chives, additional olive oil

Taken from www.food.com/recipe/green-gazpacho-51236 (may not work)