Gazpacho with Crab

1 red pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely diced
1 small red onion, finely diced
About 5 tomatoes, finely diced
1 cucumber, seeded and finely diced
3 Tbls. cilantro, chopped
1-1½ cup tomato juice
2 Tbls. olive oil
1 Tbls. red wine vinegar
2 Tbls. lime juice
Salt and pepper
1 king crab leg; meat removed

Place 1/3 cup red pepper, 1 tsp. jalapeño, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber and 1 Tbls. cilantro in a medium bowl and set aside.

In a food processor combine remaining ingredients, add tomato juice, olive oil, vinegar and lime juice, season with salt and pepper. Process until smooth, remove and mix in reserved veggies and crab. Divide into glasses or bowls. Serve cold. Serves 6-8.