Chilled Tomato Gazpacho Soup with Crab
Ingredients
For the soup:
3 pounds ripe tomatoes (preferably heirloom), peeled
1 tablespoon sherry vinegar
1 teaspoon kosher salt
2 slices bread, torn into small pieces (for a gluten-free version use plain white bread or 1/2 cup GF-style saltine crackers, such as Schar Table Crackers, crushed)
Garnishes:
1 pound (or more!) fresh crab (or canned if you can’t find fresh), chilled
1 small white onion, finely diced
1 each red, yellow and orange pepper, seeded and finely diced
1/2 small English cucumber, skin on and finely diced
1 avocado, diced
Croutons
A good quality olive oil and sherry vinegar for drizzling
Preparation
1
Remove stems from tomatoes. With a sharp paring knife, score an X on the bottoms of each. Place in a large pot, fill with water to cover, and bring to a boil. Cook until the skins begin to roll back: about 3-4 minutes once boiling. Remove tomatoes with a slotted spoon and place in a large bowl; set aside and allow to chill. Once tomatoes are cold enough to handle, remove the skins. Return tomatoes to the bowl and place in the refrigerator until chilled; at least 1 hour.
2
While tomatoes are chilling prepare the garnishes and arrange on a plate (as shown) or in separate bowls.
3
Remove tomatoes from refrigerator and place them, along with all their juices, in a large blender or food processor (you may need to do this in batches depending on the capacity of your blender/processor). Add the vinegar, salt, and bread and process until smooth. If you like a thinner version, slowly add cold water.
4
Divide soup among bowls. Gently place a pile of crab in the center of each bowl. Drizzle with olive oil and sherry vinegar, garnish with veggies and croutons (or let guests do the garnishing), and serve.
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About
This chilled tomato soup is perfect on a warm summer day. It's a wonderful light meal when topped with fresh crab (or shrimp) and a good amount of diced pepper, onion, avocado, and cucumber. A traditional gazpacho recipe calls for bread in order to both thicken and to prevent the tomato juice from separating. It is easy to make this dish gluten-free simply by using a plain white gluten-free bread or plain, unseasoned gluten-free crackers (we use Schar Table Crackers).
Other Names:
Spanish Gazpacho with Crab, Chilled Tomato Soup
Yield:
4-6 servings
Added:
Tuesday, September 10, 2019 - 1:24pm
