This refreshing variation on the popular chilled soup gets a kick from horseradish and Tabasco.

Adapted from 2012 Best of Taste Winner for Best View, Latitudes and Wentworth by the Sea

Gazpacho

½ white onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, peeled and left whole
½ cup extra-virgin olive oil
2 pounds tomatoes, chopped
1 cucumber, peeled, seeded, and chopped
4 cups V-8 juice
2 tablespoons tomato paste
2 tablespoons sherry vinegar
2 tablespoons horseradish
1 teaspoon Tabasco
1 tablespoon ground cumin
1 tablespoon ground coriander
salt to taste
freshly ground black pepper to taste
12 ounces Jonah crab meat
2 tablespoons chopped cilantro leaves

Cumin Cream

1 tablespoon ground cumin
½ cup sour cream
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste

1. Prepare the gazpacho. Preheat oven to 275°F. On a rimmed baking sheet, combine onion, bell pepper, and garlic and toss with the oil. Roast until soft, about 30 minutes. Transfer to a blender or food processor.

2. Add tomatoes, cucumber, juice, tomato paste, vinegar, horseradish, Tabasco, cumin, coriander, salt, and pepper and puree until smooth. Transfer to a covered container and refrigerate until well chilled, several hours or overnight.

3. Prepare the cumin cream. In a medium bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to serve.

4. To serve, divide gazpacho among 6 chilled bowls. Garnish each serving with 2 ounces of crab meat, a dollop of cumin cream, and a sprinkling of cilantro.

Makes 6 servings

Wine: J.Lohr Estates Los Osos Merlot 2010 (Paso Robles, Calif.)

Beer: Berkshire Brewing Company River Ale (South Deerfield, Mass.)

Photograph by Kindra Clineff