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Gazpacho With Crabmeat

Created by ellie on June 18, 2016

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)

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.