Crab Gazpacho


2½ tsp. chopped garlic
2 onions, peeled and quartered
1 green pepper, quartered and seeded
6 tomatoes, peeled
¼ cup olive oil
1 cup water
12 oz. crabmeat. cleaned
2 cups V-8
2 Tbsp.+2 tsp. No Added MSG Roasted Southwestern Vegetable Base
¾ tsp. Jalapeno Flavor
½ tsp. Cilantro Flavor
2 cucumbers, peeled and seeded
¼ cup chopped parsley
1 ½ Tbsp. lemon juice
2 cucumbers, peeled, seeded and brunoise cut
to taste salt and ground black pepper


Place all ingredients except brunoise cut cucumbers in a food processor. Puree mixture to desired consistency. Stir in brunoise cut cucumbers. Season with salt and pepper. (yields 2½ + quarts)