Tomato Gazpacho With Deviled Crab Salad
2 pounds, red beefsteak tomatoes, coarsely chopped
2 large yellow bell peppers, coarsely chopped
2 cucumbers, peeled and coarsely chopped
1 small red onion, chopped
1 garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon hot sauce, or to taste
Stir together all of the ingredients and season with salt and freshly ground black pepper.
Working in batches; purée in a blender until smooth. Transfer into a bowl and chill, covered for about 1 hour. Whisk before serving.