Specifically, that's gazpacho with a garnish of sour cream and a generous portion of lump crabmeat (canned - the Hannaford didn't have any frozen legs). I nearly had a wobbler right there at the display case until I spotted the equally pricey Chicken of The Sea version they had put out to appease the disappointment of people like me.
I only have a small two-cup blender, so this took forever for me to make, and there are two tricks. One is to whiz each ingredient separately, the other is to place the tomato guts in a strainer and add the tomato water to the gazpacho. I could have used the immersion blender to smooth it out, but I liked the pretty of the different colors.
Process: 4 peeled, Seedless Cucumbers; 4 Green Peppers (Anaheim?), 5 x-large Italian-style tomatoes, seeded; 5 Cipollini Onions, 8 Garlic Cloves.
Add 1 cup of Tomato Puree, the reserved tomato water, 3 TB Worcestershire Sauce, 1 TB Avocado Oil, 1 Tsp Salt, and Tabasco to taste. Chill.
This yielded 8 cups of gazpacho, which I brought as my contribution to snacks/supper at my parent's camp on Lake Champlain. Easy summer eats!
