Watermelon and Crab Gazpacho
Ingredients
- 2 lb. ripe tomatoes
- ¼ c. packed fresh basil leaves
- ¼ c. red wine vinegar
- 5 c. cubed seedless watermelon (from about 3 pounds watermelon with rind)
- 2 small cloves garlic
- ⅓ c. extra-virgin olive oil
- 1 tbsp. extra-virgin olive oil
- salt
- Pepper
- 1 small zucchini
- 1 small loaf French bread
- 1 c. lump crabmeat
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