Chunky Heirloom Gazpacho | Oregonian Recipes

Ingredients

• 3 pounds ripe red heirloom tomatoes, quartered
• 1/2 cup coarsely chopped red onion
• 1/4 cup coarsely chopped red or green bell pepper
• 1 clove garlic
• 1 ripe yellow or orange heirloom tomato
• 1/2 cup cherry or grape tomatoes
• 1 medium heirloom cucumber
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon celery salt
• 1/4 teaspoon ground cumin
• 1 pound cooked crabmeat or shrimp (optional)