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Crab-and-Shrimp Gazpacho

Yield Makes 16 cups


  • 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
  • Garlic-Herb Spread

How to Make It

  1. 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.