1/2 C. red pepper, chopped

2/3 C. cucumber, chopped

1 garlic clove, minced

1/3 C. red onion, chopped

4 plum tomatoes, chopped

2 C. tomato juice

2 tbsp olive oil

1/2 tsp sea salt

1/4 tsp pepper

2 tsp worchestershire sauce

1 tsp white wine vinegar

1 tsp sherry

4 tbsp creme fraiche

1/2 avocado, diced

2 ounces lump crab meat

Place red pepper through olive oil in a blender, puree at low speed until just slightly chunky.  Add salt through sherry, blend again on low for one minute.  Place in a large bowl and refrigerate for at least 2 hours.

To serve, top with 1 tbsp creme fraiche,  diced avocado and crab meat.

I’d pair this with a either with a light Pinot Noir or a crisp Chardonnay (I’d skip my favorite oakey, buttery version for this soup).


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