New recipes

Gazpacho with Crabmeat Salad

Gazpacho with Crabmeat Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Thinkstock/iStockphoto

Gazpacho

What better way to make use of the surplus of late-summer tomatoes you have than to whip up a batch of gazpacho? Paired with my crabmeat salad, it's the perfect well-rounded meal.

Notes

For more of David's recipes and to read about his restaurants, visit his website and his Facebook page.

Ingredients

For the gazpacho

  • 5 large ripe tomatoes, quartered
  • 1/2 cucumber, peeled, seeded, and chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic
  • 2 Tablespoons coarse sea salt
  • 1 Teaspoon freshly ground black pepper

For the crabmeat

  • 1 Pound cooked lump crabmeat
  • 3 Tablespoons olive oil
  • 3 Tablespoons tomato paste
  • 1 Tablespoon tequila
  • 2 Tablespoons chopped fresh basil
  • 1 Tablespoon coarse sea salt
  • 1 Teaspoon freshly ground black pepper

Servings3

Calories Per Serving325

Folate equivalent (total)124µg31%

Riboflavin (B2)0.2mg14.3%


Recipe Summary

  • 5 ounces dried whole-grain medium shell macaroni (about 1 1/2 cups)
  • 1 recipe Spicy Tomato Dressing
  • 2 medium tomatoes, seeded and chopped (1 cup)
  • 1 cup chopped cucumber
  • 1 small red sweet pepper, chopped (1/2 cup)
  • 1 small green sweet pepper, chopped (1/2 cup)
  • ⅓ cup slivered red onion
  • ¼ cup snipped fresh cilantro
  • 6 ounces cooked crab meat, flaked, or 8 ounces cooked peeled small shrimp

Cook pasta according to package directions rinse with cold water and drain.

In a large bowl combine the pasta, Spicy Tomato Dressing, tomatoes, cucumber, sweet peppers, onion, and cilantro toss to coat. Gently stir in crab meat. Chill for 1 hour or until ready to serve. To serve, divide salad among four serving plates.


Gazpacho With Crabmeat

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.


Gazpacho With Crabmeat

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.


Begin by placing the diced onions in a small bowl and covering with cold water. Let the onions soak for 10 minutes, and then drain. This takes away their sharp edge and makes them much more palatable.

While the onions soak, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds.

Note: It may seem odd to juice and seed the tomatoes when you add them back to the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes).

Remove the cores and dice the tomatoes.

Add to the bowl along with the remaining salad ingredients.

Toss well.

Chill the salad in the refrigerator for at least 1 hour and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you’ll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve with spoons.


Directions

1. Stir together all of the ingredients and season with salt and freshly ground black pepper.

Deviled Crab Salad

1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, celery and chives. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.

2. In a small bowl, toss the tomatoes, basil, olive oil and sherry vinegar together. Season well, with salt and freshly ground black pepper.

1. Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste, with salt and pepper.

1. Place a teaspoon of the herb pesto on the bottom of a soup plate. Spoon the Dungeness crab salad in the center of the bowl. Pour the chilled gazpacho around the crab salad.


Recipe adapted from Chester Gerl, Gracia, Seattle WA

Yield: 6 servings

Prep Time: 15 minutes, plus chilling time

Cook Time: 30 minutes

Total Time: 45 minutes, plus chilling time

Ingredients

2 cups cucumbers, skinned and chopped

2 cups white onions, rinsed with hot water

1½ teaspoons sherry vinegar

4 cups Sacramento tomato juice

½ cup rustic style bread, torn

Additional cucumber and tomato to garnish, optional

Directions

1. Heat the oven to 400°F. Roast the poblano until the skin is blistered and the flesh is soft, about 30 minutes. Cool, peel and seed the chile.

2. Combine the tomatoes, carrots, cucumbers, onions, garlic, fresno, poblano, lime juice, sherry vinegar, tomato juice, bread, salt and ⅓ cup cilantro in a food processor and purée until smooth. Chill the soup in the refrigerator for at least 30 minutes.

3. Place 2 ounces of crab into each of 6 bowls and evenly distribute the soup on top. Garnish with the remaining cilantro and olive oil (plus tomato and cucumber, if using) to serve.


Tomato gazpacho with crab salad

During a trip to Tahiti, I spent a pleasant morning in Sebastien Philizot’s kitchen at Le Meridien, making gazpacho for lunch, talking food and learning a kitchen tip or two from this executive chef who has been at the hotel for 11 years. Sebastien had been judging the International Secondary Schools Culinary Challenge the previous day — how he finds the time to run weekly cooking classes in between the management of 25 chefs in the kitchens at Le Meridien Tahiti and Bora Bora I do not know, but he does it well, with a French accent and lots of charisma. He is generous with his knowledge of cooking and the local food scene.

I was heading out to the food trucks that evening and Sebastien set me right. “You like tuna? You like raw fish? Go only to the blue truck and only get one plate to share otherwise it’s too much food”. He was spot on. Sebastien matched the gazpacho with a crisp Saint Clair sauvignon blanc, proudly announcing “from Nouvelle Zelande”. This is my adapted version of his recipe.


Find the most delicious recipes here

Working in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible. Whisk cayenne pepper into soup season to taste with salt. Cover refrigerate until cold, at least 3 hours. (can be made 1 day ahead. keep refrigerated.)

Heat oil in large skillet over medium heat. Add bread cubes toss to coat. Saute until croutons are golden, about 10 minutes. Transfer to paper towels sprinkle with garlic salt. Cool completely (croutons will crisp as they cool). (Can be made 1 day ahead. Store in airtight container at room temperature)

Combine shallots, mayo, chives, lemon juice, ketchup, and cayenne in medium bowl whisk to blend. Fold in crabmeat. Season salad to taste with salt. Line 8 small deep glasses or custard cups wtih plastic wrap, leaving overhang. Divide salad equally among prepared cups (about 1/3 cup for each). Press salad to compact and conform to shape of container. cover with overhang. Chill until cold, at least 1 hour and up to 8 hours.

Open plastic on top of salads. Turn out each salad into shallow soup bowl. Peel off plastic. Carefully pour soup into each bowl around crab salad. Sprinkle soup with croutons, finely diced cucumber, bell peppers, and chopped chives.


Recipe Summary

  • 6 ripe tomatoes
  • 4 large red bell peppers, seeded
  • 2 large green bell pepper, seeded
  • 2 cucumbers, peeled and seeded
  • 3 celery, strings removed
  • 1 small clove garlic
  • 1 small red onion
  • 3 tablespoons olive oil
  • Juice of 2 limes, or to taste
  • 4 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • Tabasco sauce, to taste
  • 2 tablespoons freshly grated horseradish, or to taste
  • 1/2 cup vodka, (optional)
  • 1 pound jumbo lump crab meat, picked over for shells and cartilage

Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.

Strain through a sieve into a large bowl to remove skins and seeds.

Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish, and vodka, if desired. Cover and chill at least 2 hours, or overnight. Taste before serving adjust seasonings if necessary. The amount of lime juice needed will depend on the acidity of the tomatoes.

Ladle into soup bowls, and place about 1/4 cup of crabmeat in the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.


Watch the video: Σαλάτα με στικ Καβουρόψιχας. (June 2022).