Gazpacho With Crabmeat

8
Servings
1d
Prep Time
10m
Cook Time
1d 10m
Ready In


"Recipe source: Bon Appetit (June 2004) Prep time is one day refrigeration time"

Original recipe yields 8 servings
OK
  • 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 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 & Variations


No special items needed.

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