Chesapeake Gazpacho

  • 2 c. Sting Ray® Bloody Mary Mixer
  • 1 c. celery, diced
  • 1/2 c. green pepper, diced
  • 1 cucumber, peeled, seeded, diced
  • 1/2 jalapeno pepper, seeded, diced
  • 2 garlic cloves, minced
  • 1 tbsp. fresh cilantro, chopped
  • 1 tsp. cumin
  • 1/2 c. water
  • 1/2 tsp. Chesapeake Bay Seasoning
  • Salt and pepper to taste
  • Garnish:
  • 6 oz. lump crabmeat
  • 4 oz. small steamed shrimp
  • 1/4 c. scallions, chopped
  • Slice of cucumber
Mix all ingredients except garnish and chill at least 4 hours. When ready to serve, spoon into glasses, cups or bowls. Divide the crabmeat and shrimp and place in center of each serving, then sprinkle with scallions and Chesapeake Bay Seasoning. Garnish the container with a slice of cucumber.

Recipe prepared by Chef Johnny Mo of Mallards at the Wharf in Onancock, VA
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