1 tomato, seeded and chopped
1/2 cucumber, peeled and chopped
1 Tbsp of onion, peeled and chopped
1 Tbsp Green pepper, chopped
1 clove garlic minced
1/4 tsp fresh cilantro, chopped
Fresh Lime Juice from 1/2 of a Lime
1/4 tsp balsamic vinegar
Pinch Kosher Salt
1 tsp Extra Virgin Olive Oil
2 oz Lump Crab Meat
Place all ingredients (except crab meat) in a blender or food processor.
Puree until Smooth
Chill for 30 minutes.
Place Lump crab in bottom of a 2oz shooter glass.
Top with gazapacho
Garnish with a small sprig of cilantro
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