Ingredients

1 cup water
¼ cup olive oil
6 tomatoes, peeled
1 green pepper, quartered and seeded
2 onions, peeled and quartered
2½ tsp. Garlic in Oil
12 oz. crabmeat, cleaned
2 cups V-8®
2 Tbsp. + 2 tsp. Roasted Southwestern Vegetable Base

Instructions

Printer-Friendly PDF(yields 2½ + quarts)

Vegetable Base

Ingredients
¾ tsp. Extracts, Flavors, and Colors (Jalapeño)
½ tsp. Extracts, Flavors, and Colors (Cilantro)
2 cucumbers, peeled and seeded
¼ cup chopped parsley
1½ Tbsp. lemon juice
2 cucumbers, peeled, seeded and brunoise cut
salt and ground black pepper

Place all ingredients except brunoise cut cucumbers in a food processor. Puree mixture to desired consistency. Stir in brunoise cut cucumbers. Season with salt and pepper.