You are here: Home » Recipes » Chesapeake Bay Seafood Gazpacho Chesapeake Bay Seafood Gazpacho Recipe by Favorite Recipes Press Yield 8 to 10 servings Try this new twist on gazpacho. PrintEmail Ingredients 1/2 pound regular crab meat, shell and cartilage removed1/2 pound small shrimp, peeled and cooked1 medium cucumber, peeled, seeded, and diced2 large ripe tomatoes, finely chopped1 medium green pepper, finely chopped1 medium red onion (to taste), finely chopped2 tablespoons chopped parsley2 quarts canned tomato juice, chilled3 -- hard boiled eggs3 -- garlic cloves, minced2 tablespoons whole grain mustard1/4 cup olive oil1 tablespoon Worcestershire sauce1/2 cup lemon juice1 teaspoon salt -- Tabasco sauce to taste Instructions Pick crab meat and put in a large bowl. Add cooked shrimp. Add tomato, cucumber, green pepper, onion, and parsley. Pour in the tomato juice and chill soup base while preparing the seasonings. Separate hard boiled egg yolks from whites, saving the whites. Put yolks in blender; add the remaining ingredients and blend well. Stir the blended seasonings into the soup and correct the seasoning. Serve very cold; garnish with chopped egg whites. Recipe reprinted with permission from the Junior League of Annapolis’ Of Tide Thyme(the Junior League of Annapolis, Maryland, 1995).