Ingredients

2 cups bread crumbs
3 cloves garlic, minced
1 cucumber, peeled, seeded and diced into 1/4-inch cubes
2 sweet red peppers, cored, seeded and diced
3 jalapenos or green chili peppers, cored, seeded and chopped
1 medium red onion, chopped
3 ripe tomatoes, chopped
5 cups tomato juice
1/2 cup fresh lime juice (4 limes)
1/4 cup olive oil
1 tablespoon ground cumin
3 tablespoons fresh cilantro, chopped, optional
Salt and freshly ground pepper
1 pound fresh lump crabmeat or 1 pound shrimp, cooked

Directions

Combine breadcrumbs with garlic; set aside. Combine the cucumber, red peppers, jalapenos or green chili peppers, onion and tomatoes in a large bowl. Pour in the tomato juice and lime juice; stir to combine. Add bread crumb mixture and stir in oil. Puree half the soup in a food processor; blend in with remaining soup. Season with cumin, salt, pepper and cilantro if desired. Chill until ready to serve. When serving, add crab or shrimp and garnish with a cilantro leaf. Makes 20 servings.

Note: Gazpacho may be prepared up to 5 days in advance, then refrigerated until serving time.Each serving contains 106 calories; 4 gm fat; 12 gm carbohydrate; 281 mg sodium; 9 mg cholesterol.