Gazpacho With Crabmeat
"Recipe source: Bon Appetit (June 2004) Prep time is one day refrigeration time"
Ingredients
- FOR THE SOUP
-
-
-
-
-
-
-
-
-
- FOR THE CROUTONS
-
-
-
- FOR THE CRAB SALAD
-
-
-
-
-
-
- Garnish
-
-
-
-
Nutritional
- Serving Size: 1 (264.3 g)
- Calories 285
- Total Fat - 22.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 1.9 mg
- Sodium - 159.4 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 3 g
- Sugars - 7.2 g
- Protein - 3.3 g
- Calcium - 68.2 mg
- Iron - 1.3 mg
- Vitamin C - 49 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the soup: working in batches, puree all the ingredients except for the cayenne (tomatoes - vinegar) in a blender; strain through a sieve into a large bowl; pressing on the solids. Whisk cayenne into soup; season with salt; cover and refrigerate until cold - at least 3 hours or up to one day.
Step 2
To make the croutons: in a skillet over medium heat heat the oil. Add bread cubes; toss. Saute until golden - 10 minutes. Transfer to paper towels and sprinkle with garlic salt. Cool completely - can be made one day ahead - stored in an airtight container at room temperature.
Step 3
To make the crab salad: In a bowl combine first 6 ingredients (- cayenne); whisk to blend. Fold in the crab and season with salt.
Step 4
Line 8 glasses or disposable plastic cups with plastic wrap leaving the overhang (you will need it later). Divide salad equally among the 8 glasses or cups (about 1/3 cup in each cup). Press said to compact and conform to shape of container. Chill until cold - at least one hour or up to 8 hours.
Step 5
Open plastic on top of salads. Turn each said into a shallow soup bowl; peel off plastic. Carefully pour soup into each bowl around the crab salad. Sprinkle soup with croutons; finely diced cucumbers, bell peppers and chopped chives.
Tips
No special items needed.