Gazpacho is a hearty yet uplifting start to a meal on a hot summer day; it is also perfect as a lunch with garlic toast and a simple lettuce salad. This version of gazpacho is from the traditional mexican recipe that uses tomato as the base for freshly chopped vegetables. The size, shape, and uniformity of the vegetables will determine the elegance of the soup. The sizes suggested will make a beautiful, crunchy soup. The optional garnish of sour cream and dungeness crab meat provides a luxurious and tasty complement to a simple soup.
1 Tablespoon Chopped Garlic
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In a large stainless-steel bowl, combine all ingredients except sour cream and crab meat. Mix well. Refrigerate for at least 12 hours, during which time the flavors in the soup will meld into a well-balanced whole. Divide the soup among 4 shallow, rimmed soup bowls. Soup may be served as is, or you can float a tablespoon of the sour cream in the center of each bowl and sprinkle a couple of tablespoons of crab meat over each.
* peeling &
seeding chilies: heat 2 or 3 inches of vegetable oil in a deep-sided
skillet until it starts to smoke and to spit when a drop of water is
splashed into it. Have a bowl of ice water ready when you begin
blistering the chilies. Submerge the chilies in the oil, working with
long tongs to prevent burns from hot oil splatters. The chili skin will
begin to blister immediately and will be Completely Blistered In Less
Than A Minute. Quickly Transfer The Chilies To An Ice