Red Gazpacho

Ingredients Weight Measure
Plum tomatoes, fresh 15 ea.
V8® Vegetable Juice 1 qt.
Cucumber, diced for puree 8 oz.
Celery, diced for puree 8 oz.
Red wine vinegar 3 oz.
Worcestershire sauce 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Cilantro, fresh, chopped 3 Tbsp.
Oregano, fresh, chopped 1 Tbsp.
Chives, fresh, sliced thin 3 Tbsp.
Thyme, fresh, chopped 2 Tbsp.
Extra virgin olive oil 3 oz.


Ingredients Weight Measure
Yellow peppers, finely diced 6 oz.
Orange peppers, finely diced 6 oz.
Cucumbers, peeled, seeded, finely diced 8 oz.
Celery peeled, finely diced 6 oz.
Red onions, finely diced 6 oz..

Habanero Crab Cakes

Ingredients Weight Measure
Jumbo lump crabmeat, cleaned of shells 1-1/2 lbs.
Chives, fresh, sliced thin 1 Tbsp.
Parsley, fresh, chopped 1 Tbsp.
Old Bay® Seasoning 1-1/2 tsp.
Mashed potatoes, prepared 6 oz.
Egg whites 3 ea.
White wine 1 Tbsp.
Lemon juice 1 tsp.
Dijon mustard 1 tsp.
TABASCO® brand Habanero Sauce 1 tsp.

Breading for Crab Cakes

Ingredients Weight Measure
All-purpose flour 1/2 cup
Eggs, beaten 3 ea.
Japanese breadcrumbs, seasoned 3/4 cup
Olive oil 3/4 cup


  1. To make Red Gazpacho, seed tomatoes and reserve with pulp for puree. Dice flesh of tomato and place in large bowl to mix with rest of ingredients. In a food processor, puree tomato pulp and seeds, V8® juice, cucumbers and celery. Strain to remove seeds and fibers. Add to diced tomato in bowl.
  2. Add vinegar, Worcestershire, both TABASCO® sauces, fresh herbs and extra virgin olive oil to tomato mixture in bowl. Add all vegetable garnishes. Incorporate all ingredients and let marinate overnight.
  3. To prepare Habanero Crab Cakes, place all crab cake ingredients, except breading, in bowl. Toss together gently to mix evenly. Mold crab mix into 15 round, equal-size crab cakes. Chill for a minimum of 1 hour.
  4. Set up standard breading procedure with flour, eggs and breadcrumbs in 3 separate bowls. Dredge crab cakes in flour, then in egg mixture and finish with breadcrumbs to coat. Hold refrigerated.
  5. When ready to serve, heat a sauté pan with olive oil and pan-fry crab cakes until golden brown on both sides. Place on cookie sheet and heat through in 350°F oven for 7 minutes.
  6. To serve, ladle gazpacho into each soup bowl and place warm crab cake in center. Serve immediately.

Yield: 15 servings