Tomato And Crab Gazpacho Food

GAZPACHO RECIPE

Gazpacho Recipe image

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 16

Ingredients

4 to 5 slices stale artisan bread, (crust removed)
Water
5 large ripe tomatoes, (about 2 pounds)
1/2 English cucumber, (peeled, chopped)
1 celery stalk, (chopped)
1 green pepper, (cored, seeded, roughly chopped)
2 green onions, (trimmed, roughly chopped, more for garnish)
2 garlic cloves, (peeled, roughly chopped)
Extra Virgin Olive Oil
2 tbsp sherry vinegar
Salt and pepper
1/2 tsp cumin
1/2 tsp cayenne pepper, (optional if you like spicy)
Pinch sugar
Small handful fresh mint leaves, (torn or chopped)
Small handful fresh cilantro leaves, (torn or chopped)

Steps:

Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

Nutrition Facts : Calories 75.2 kcal, Sugar 4.6 g, Sodium 89.6 mg, Fat 0.9 g, SaturatedFat 0.2 g, TransFat 0.1 g, Carbohydrate 14.8 g, Fiber 2.3 g, Protein 2.9 g, ServingSize 1 serving

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Cold Tomato Soup with Fresh Crab Gazpacho Relish image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup fresh lime juice
4 large red tomatoes, peeled, seeded and coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
2 cups canned tomato juice
1 medium cucumber, peeled, seed and diced
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, minced
3 cloves garlic, coarsely chopped
1/2 cup chopped cilantro
4 slices good-quality white bread, crusts left on
Salt and freshly ground pepper
1 pound lump crab meat, picked over
1 red bell pepper seeded and diced
1 green bell pepper, seeded and diced
1 cucumber, peeled and diced
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
Combine all ingredients in a bowl and season with salt and pepper to taste.

CRAB, AVOCADO AND CUCUMBER TIAN WITH GAZPACHO COULIS

Crab, Avocado and Cucumber Tian with Gazpacho Coulis image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 20

Ingredients

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 ounce avocado, diced
1 ounce cucumber, diced
1 ounce tomato concasse
1/4 ounce shallots, finely chopped
1/4 ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons Gazpacho Coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

Steps:

In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.