serves 6

2 stalks of celery chopped
2 large tomatoes, seeded and chopped
1 red pepper chopped
1 english cucumber, peeled, seeded and chopped
1/2 red onion chopped
1 jalepeno seeded and chopped
3 cloves of garlic
2 slices crustless white bread ,covered in water for 30 seconds, then squeezed out
1 14 oz can tomatoes with juice
1/3 cup red wine vinegar
2 tablespoons heinz chili sauce
juice of 1 lime
1/3 cup olive oil
2 cups of V8 juice
a pinch of cayenne
1 tsp smoke paprika
salt and pepper


2 large, ripe but firm bass avocado, peeled, pitted and cut into 1/4 inch dice
half a small red onion, peeled and cut into 1/4 inch dice
1 tablespoon fresh lime juice
a shot of tobacco
salt and pepper


1 cup of crab, flaked
1 tbsp mayo
1 tsp lemon juice
salt and pepper
1/4 cup chives, finely chopped


1. In a large, non reactive bowl, stir together all the gazpacho ingredients, cover with plastic wrap and refrigerate for 2 hours.
2. In batches, transfer the chilled gazpacho mixture to food processor and pulse the machine until the soup is coarsely pureed.
3. Transfer batches to another non reactive bowl and stir the mixture to blend the batches.
4. Taste, add salt and pepper and if necessary add a little sugar to highlight sweetness of tomatoes, cover with plastic wrap and refrigerate until well chilled, several hours more.
5. Prepare the avocado garnish. In a small bowl gently stir all the ingredients together. Season with salt and paper, cover with plastic wrap and refrigerate.
6. Prepare the crab garnish.Combine all ingredients, season and refrigerate.
7. To serve, place gazpacho in bowl, top with avocados followed by crab and garnish with finely chopped chives.