Recipe - Gazpacho with Avocado and Crab

Ingredients:
4 Heirloom Tomatoes - Rough Chopped
2 Large Cucumbers, Skinned and Rough Chopped
3 Cloves Garlic
1 Cup Fresh Cilantro
1/2 tsp. Ground Cumin
1/2 tsp. Fennel Seed, ground
1/2 cup Extra Virgin Olive Oil
1 Lime, juiced
6 Oz. Lump Crab
1 Avocado
9-10 Fresh Basil Leaves
Kosher Salt
Cayenne Pepper

Preparation:
Blend the Tomatoes, Cucumbers, Garlic, Cilantro, Cumin, Ground Fennel Seed, Olive Oil, and Lime Juice until smooth. Taste and season with Salt and/or Cayenne Pepper. Chill.

Before serving, prepare the Avocado, Crab, and Basil -
1. Chiffonade the basil.
2. Drain the crab and remove and cartilage or shell. Lightly salt and toss with some extra virgin olive oil.
3. Halve the Avocado, and remove the pit. Using a small knife, cut thin slices lengthwise, but, don't cut through the skin.
4. Fan the avocado slices around the side of the bowl, ladle in some gazpacho, and top with the seasoned crab and a small ball of basil.

You're going to need:
A fairly respectable blender
An old coffee grinder or mortal and pestle (for the spices)

Serves:
4-6, comfortably