Gazpacho with Crabmeat Salad
Ingredients
- 5 large ripe tomatoes, quartered
- 1/2 cucumber, peeled, seeded, and chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic
- 2 Tablespoons coarse sea salt
- 1 Teaspoon freshly ground black pepper
- 1 Pound cooked lump crabmeat
- 3 Tablespoons olive oil
- 3 Tablespoons tomato paste
- 1 Tablespoon tequila
- 2 Tablespoons chopped fresh basil
- 1 Tablespoon coarse sea salt
- 1 Teaspoon freshly ground black pepper
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