Recipe

Hamakua Tomato Gazpacho With Avocado Alaskan King Crab And Micro Basil Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 1 month ago This is a lighter version of a traditional gazpacho which is usually made with bread blended into the soup. I sort of deconstructed it by making a sourdough bread crisp to use as garnish and for dipping. This has a very refreshing flavor which is bal... More Prep:20m Servings:6	Ironchef
	tomatoes soup cucumber avocado crab king crab spanish cilantro cumin

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Ingredients

5 ea. Vine Ripened Tomatoes, rough chopped

1 ea. Japanese Cucumber, skin removed, rough chopped

2 cloves fresh Garlic

1 fresh Jalapeno or Serrano chile, seeds and veins removed

1/2 cup loosely packed Cilantro leaves

1/2 tsp. Cumin Seed, ground

1/2 tsp. Fennel Seed, ground

1/2 cup Extra Virgin Olive Oil

1 Lime, juiced

3 oz. King Crab

1 Avocado

1 oz. Micro Basil

Kosher Salt to taste

Cayenne Pepper to taste

Directions

In a blender, combine the tomatoes, cucumber, garlic, olive oil, lime juice, chili pepper, cumin, fennel, and cilantro. Blend until pureed and smooth. Season to taste with kosher salt and with cayenne. Strain through a chinois and chill.

Cut the crab into chunks similar to lump crab meat. Toss with a little extra virgin olive oil, salt, and chives.

Cut open the avocado and remove the seed. Using the tip of a knife, score the avocado lengthwise all the way through the meat to the skin.

To serve, scoop out about 1 Tbsp. of avocado with a spoon. Fan the scored meat on the bottom of a soup bowl. Mound the crab meat on top of the avocado. Ladle about 6-7 oz. of soup around the crab and avocado. Top with micro basil and serve immediately while still cold.

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