Gazpacho with Dungeness Crab
From jkstern 18 years agoIngredients
- 1 clove garlic shopping list
- 1 pound tomatoes shopping list
- 4 ounces red pepper, seeded shopping list
- 4 ounces celery shopping list
- 4 ounces onion shopping list
- 6 ounces fennel shopping list
- 6 ounces fresh corn, cut from the cob shopping list
- 2 ounces olive oil shopping list
- 6 ounces cucumber, peeled and seeded shopping list
- 1 cup V-8 or tomato juice shopping list
- ½ cup shrimp or lobster stock shopping list
- 1½ ounces balsamic vinegar shopping list
- 3 ounces extra virgin olive oil shopping list
- ½ teaspoon sea salt shopping list
- 1/8 teaspoon black pepper, freshly ground shopping list
- ½ teaspoon Tabasco sauce, or to taste shopping list
- 1 teaspoon flat leaf parsley, chopped shopping list
- 2 teaspoons cilantro, chopped shopping list
- 1½ Tablespoons chives, thinly sliced shopping list
- 8 ounces Dungeness crabmeat shopping list
How to make it
- Preheat oven to 350º F.
- Rub the garlic and half of the tomatoes, peppers, celery, onions, and fennel with olive oil and roast in oven until al dente.
- Roast half of the corn in oven, cool slightly, shuck and cut kernels from cobs.
- Purée roasted vegetables in a blender or food processor.
- Finely dice remaining raw vegetables, except for corn.
- Mix all ingredients together in a large bowl and adjust seasonings to taste.
- Ladle soup into 4 bowls.
- Place 2 ounces of crabmeat in center of each bowl and serve.
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