CHILLED GAZPACHO WITH JUMBO LUMP CRAB

Ingredients:

8 oz. Louisiana jumbo lump crab
1 cup zucchini, diced
1 cup squash, diced
1/2 cup cucumber, diced
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green bell pepper, diced
24 oz. tomato juice
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1/4 cup bread crumbs, chopped fine
1 Tbsp. finely chopped cilantro
salt, pepper and TABASCO Pepper Sauce to taste

Chef: Horst Pfeifer, Bella Luna

Poach all the diced vegetables in boiling water with a pinch of salt for 30 seconds, then chill them in the refrigerator. Mix Creole tomato juice, vinegar, oil, breadcrumbs and cilantro in a bowl, and then add seasoning to taste. After juice mixture has its full flavor, and it's thickened from the breadcrumbs, add the poached vegetables. Chill for three hours before serving. Garnish each bowl with a dollop of the crabmeat and fresh cilantro.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.