Crab Gazpacho

• 1 clove garlic, minced
• 1/3 c. each celery and onion, chopped
• 1/2 c. finely chopped green bell pepper
• 1/2 c. finely chopped red bell pepper
• 3/4 c. diced cucumber
• 1 1/4 c. peeled, seeded, diced tomatoes
• 2 Tbsp. shredded fresh basil leaves
• 1 1/2 Tbsp. minced fresh parsley
• 1 tsp. minced thyme
• 1 1/2 Tbsp. vinegar
• 2 tsp. Worcestershire
• 4 c. spicy tomato juice
• 1 1/2 c. crabmeat, back fin (if possible)
• salt and pepper to taste

1. Combine all ingredients, except crabmeat, in large bowl.
2. Cover and let stand refrigerated overnight or several hours.
3. Before serving, stir in crabmeat.tdjust seasoning.
4. Serve with hearty bread.
5. Yields 4 to 6 servings.

clove garlic, celery, green bell pepper, red bell pepper, cucumber, tomatoes, fresh basil, parsley, thyme, vinegar, worcestershire, tomato juice, crabmeat, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141333 (may not work)