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Gazpacho With Crabmeat

Here's how you make Gazpacho With Crabmeat
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  • Servings: 8
  • Prep: 1d
  • Cook: 10m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR THE SOUP
  • 2 pounds tomatoes (12 large, cored and quartered)
  • 1 pound cucumber (1 English cucumber, peeled and cubed)
  • 1 red bell pepper (quartered and seeded)
  • 1 yellow bell pepper (quartered and seeded)
  • 4 ounces yellow onion, diced (about 1/2 of a large onion)
  • 2 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/8 teaspoon cayenne pepper
  • FOR THE CROUTONS
  • 1/2 cup olive oil
  • 4 ounces bread, cubed (2 1/3 cups cubed, 4 whole grain bread slices, crusts removed)
  • Garlic salt
  • FOR THE CRAB SALAD
  • 1/4 cup shallots, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons chives, minced
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon ketchup
  • 1 pound crabmeat (lump crabmeat, picked over and broken into lumps)
  • Garnish
  • English cucumber, peeled and diced
  • Red bell pepper, diced
  • Yellow bell pepper, diced
  • Chives, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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