Story Published:
Aug 7, 2008 at 9:14 AM CDT
Story Updated:
Sep 25, 2008 at 10:18 AM CDT
4 large tomatoes
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small onion
1 can (46 ounces) of tomato juice
1 can (32 ounces) of vegetable juice
3 tablespoons of lemon juice
3 tablespoons of apple cider vinegar
1 tablespoon of minced garlic
1 tablespoon of chopped fresh basil
1 tablespoon of hot sauce
1½ teaspoon of pepper
1 pound of fresh crabmeat
Dice first 4 ingredients (peel, seed and dice them). Combine veggies in large bowl; stir in tomato juice and add next seven ingredients. Cover and chill at least eight hours.
Drain and flake crabmeat; remove bits of shell. Stir into soup, and serve immediately.
