3 cups diced tomatoes
1 cup peeled, seeded, chopped cucumber
2 Tbsp. chopped cilantro
¼ cup minced scallions
¼ cup chopped onion
2 Tbsp. olive oil
1 cup chicken stock, chilled
1 clove garlic, minced
1 Tbsp. rice vinegar
¼ cup gin
pinch cayenne
** sea salt and freshly ground black pepper

Preparation

Place ingredients in blender. Blend at high speed approx. 15 seconds to coarse state.
Season to taste with sea salt and freshly ground black pepper. Transfer to glass mixing bowl.
Pour in gin. Mix well. Refrigerate approximately 1 hour.
Garnish
6 sprigs cilantro
6 large shrimp steamed and chilled
12 black mussels or green lipped mussels steamed and chilled
¼ cup crabmeat, shelled
24 teardrop tomatoes, halved
Presentation

Ladle gazpacho into chilled soup plate or large pasta plate. Place crabmeat, shrimp, and mussels in center of plate. Garnish with cilantro sprig and tear drop tomato halves. Serve chilled.