Bloody Mary Gazpacho with Crab - James Martin Chef

Ingredients

• 1 1/2 red peppers
• 3 ripe plum tomatoes, deseeded
• 1 cucumber, peeled, deseeded and chopped
• 2 slices white bread torn, crusts removed
• 3 tbsp olive oil
• 3 tbsp citrus vodka
• 2 1/2 tbsp sherry vinegar, 2 tsp
• Worcestershire sauce, 5 drops tabasco
• good pinch sea salt
• Crab 250g white crab meat
• 100g watermelon cut into small cubes
• 6 green olives, quartered
• 1 handful green basil
• 1 tbsp olive oil
• sea salt