Crab-and-Shrimp Gazpacho

Coastal Living
Makes 16 cups


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3 large tomatoes, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, peeled and diced
1/2 sweet onion, chopped
2-3 garlic cloves, minced
1/4 cup chopped fresh basil
1 tablespoon seafood seasoning
1 (46-ounce) bottle vegetable juice
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 pound fresh crabmeat, drained and picked
1 pound cooked small shrimp, peeled and deveined


Combine first 8 ingredients in a large bowl; stir in vegetable juice, lemon juice, and vinegar. Cover and chill. Stir in crab and shrimp. Serve with baguette slices and Garlic-Herb Spread.

Created date

August 2004