Red Gazpacho With Avocado And Noosa Spanner Crab Recipe

Ingredients For Red Gazpacho With Avocado And Noosa Spanner Crab Recipe

• 100 gram Day-old sourdough bread, torn
• 1 kilogram Vine-ripened tomatoes, chopped, stems reserved
• 1 Red capsicum, roasted, cooled, sliced
• 0.5 Telegraph cucumber, peeled, seeds removed, chopped
• 2 cup Tomato juice
• 2 teaspoon Sweet smoked paprika
• 2 Garlic Cloves
• 2 tablespoon Sherry vinegar
• 1 Avocado, finely chopped
• 2 tablespoon Finely chopped coriander
• 3 drop Tabasco
• 150 gram Cooked noosa spanner crab meat
• 1 tablespoon Extra virgin olive oil
• 2 teaspoon Lemon juice
• Thinly sliced capsicum, to serve