Watermelon-Tomato Gazpacho with Crab Salad

For the Watermelon-Tomato Gazpacho:
20 medium Plum tomatoes, fresh, diced
32 cups Seddless watermelon, cubed
8 Cucumber, peeled and diced
6 cups mineral water, perrier
4 ounces Sherry wine
6 ounces White bread
6 cloves garlic
1 cup Extra Virgin Olive oil
2 tbsp kosher salt

For the crab salad:
6 pounds imitation crab meat
3 green peppers, cored and diced small
3 yellow peppers, cored and diced small
4 ounces tarragon, chopped
2 ounces parsley, chopped
2 ounces chives, chopped
4 ounces extra virgin olive oil
2 cups reduced fat sour cream

Place tomatoes, watermelon, cucumbers, mineral water, sherry wine, bread a d garlic and garlic in a food processor on medium/high speed. Add olive oil to emulsify. Season salt to taste and garnish with crab salad. Recipe follows

For the crab salad:
Toss together 6 pounds of imitation crab meat, diced green and yellow pepper, chopped tarragon, chopped parsley and chives, olive oil and salt to taste.


Serving Size: Makes 42 - 12 ounce servings

Number of Servings: 42

Recipe submitted by SparkPeople user LESPI66.