Seafood Gazpacho

Ingredients:

• 1 large orange
• bell pepper
• 3 1/2 pounds yellow and orange tomatoes
• 1 cup sweet onion, coarsely chopped
• 1/2 tbsp extra-virgin olive oil
• Pinch sea salt
• Freshly ground pepper, to taste
• 1 lb lump crab meat or cooked shrimp

Instructions:

1. Roast the bell pepper: position rack in the upper third of the oven and preheat broiler. Place pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides. Transfer to a bowl, cover and let steam until the skin is loosened, about 10 minutes. When cool enough to handle, remove the skin. Discard stem, seeds and ribs.
2. Peel tomatoes: make a small “X” in the bottom of each tomato and plunge into boiling water until skin is slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. Core each tomato and divide in half; set aside.
3. Place the roasted pepper and half of the tomatoes in a blender. Add onion and oil and purée until smooth. Transfer to a large metal bowl. Purée remaining tomatoes until smooth and add to bowl; stir to combine. Refrigerate the gazpacho until chilled, at least 2 hours. Season with salt and pepper. Serve topped with crab or shrimp.