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4 heirloom cucumbers, peeled and cut into rough chunks
1 cup green grapes
2 gypsy peppers (seeded)
4 cloves garlic
1 cup yellow onion, roughly chopped
2 Tbsp. slivered almonds
2 Tbsp. sherry vinegar
2 Tbsp. basil, chopped
pinch chili flakes
salt to taste

Crab Garnish:

4 oz. Philips crab meat (special recommended)
1 avocado, cut into a small dice
1 lemon cucumber, cut into small dice
1 Tbsp. slivered almonds
4 large basil leaves, chiffonade
pinch flaky sea salt
1 lemon

Cooking Instructions
  • Prepare Gazpacho: Combine all the ingredients for the soup in a variable speed blender. Puree smooth for 3-5 minutes.
  • Strain through a fine sieve and discard the pulp. Place in the refrigerator for one hour to chill.
  • Prepare Crab Garnish: In a small bowl, combine the crab meat, avocado, cucumber and basil. Add a small squeeze of lemon juice and toss to combine.
  • Assemble: Spoon a small mound of the crab mixture slightly off center in the well of four soup bowls.
  • Garnish each of the mounds with slivered almonds and flake salt. Carefully ladle the gazpacho around the crab mixture and serve.
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