Hamakua Tomato Gazpacho with Avocado Alaskan King Crab and Micro Basil
From ironchef 16 years ago
- - to make
- Serves 6
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 balanced out by the crab, avocado, and micro basil. Read more Hamakua tomatoes are from the Big Island of Hawaii. Use whatever is the freshest and best quality vine ripened tomato available to you. See less
Ingredients
- 5 ea. Vine Ripened tomatoes, rough chopped shopping list
- 1 ea. Japanese cucumber, skin removed, rough chopped shopping list
- 2 cloves fresh garlic shopping list
- 1 fresh jalapeno or Serrano chile, seeds and veins removed shopping list
- 1/2 cup loosely packed cilantro leaves shopping list
- 1/2 tsp. cumin seed, ground shopping list
- 1/2 tsp. fennel seed, ground shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1 lime, juiced shopping list
- 3 oz. King crab shopping list
- 1 avocado shopping list
- 1 oz. Micro basil shopping list
- kosher salt to taste shopping list
- cayenne pepper to taste shopping list
How to make it
- 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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" It was excellent "