Ingredients:
12 fresh ripe tomatoes, peeled and seeded
3 -4 cloves fresh garlic ( or more or less to suit taste, I find that 3 cloves are just the right amount)
1/2 cup yellow bell peppers, diced small
1/2 cup red bell peppers, diced small
1/2 cup green bell peppers, diced small ( do not use just green bell pepper, as the soup will be bitter, try to mix all together)
3/4 cup green onions ( white part only)
3 cups cucumbers, peeled,seeded and diced
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt, to taste
1/2 lb small shrimp, cooked and chilled
1/2 lb crabmeat, cooked and chilled ( it is best to use fresh crab meat for this, but imitation can be used if desired)
croutons, for garnish
Directions:
In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
Dice peppers and green onions.
In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
(if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
Chill for 2 hours.
Ladle into small soup bowls.
Cut the shellfish into bite-size pieces, and divide equally among the bowls.
Top with croutons, and freshly ground black pepper.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.