CALIFORNIA CRAB GAZPACHO

1 pound crab meat (reserve)
1 cup chopped celery
1/2 bunch parsley, chopped (Italian, if possible)
1/4 cup red wine vinegar
1 (32-ounce) bottle or can V-8 juice
1 cup chopped tomatoes
3 cloves garlic, minced or pressed
1 cup chopped bell pepper
1 cucumber, chopped
1 cup chicken broth
1/4 teaspoon salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped
GARNISHES:
Lemon wedges
Parsley sprigs
Croutons

This soup, traditionally served chilled, may be smooth or chunky.

FOR SMOOTH GAZPACHO:
Blend all ingredients (except crab) in blender or food processor until smooth. Chill well before serving. Gently fold in crab meat before serving. Serve with garnishes, as desired.

FOR CHUNKY SOUP:
Mix together all ingredients, then gently fold in crab meat. Chill well before serving. Serve with garnishes, as desired.

Servings: 4
Source: California Seafood Council