going green & getting crabby
Wegetable Vednesday - featuring fresh & local fruits & vegetables
from our farmers’ markets
Our local paper featured several gazpacho recipes in the most recent Food Day section and this one sounded especially intriguing. Fresh, green, light and refreshing soup served chilled with lumps of Dungeness crabmeat piled on top.
Remembering what we learned in art class on color theory – red + green = brown, there’s to be no tomatoes in this one. (I’ve yet to meet a cold brown soup my lips would touch. It may be the same for you.)
Savoring these last luscious moments of summer,
a light dinner:
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Green Gaspacho with Fresh Crab,
crackly garlicky crostini,
and a good beer in a tall frosted glass
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and we’ll not come back inside until the last rays of sun are gone
and our skin has turned to cool.
Green Gazpacho with Crab*
Makes 6 servings as an appetizer, 4 medium portions as a main course with bread
- 3 cups peeled, seeded & coarsely chopped cucumbers
- 1½ cups chopped romaine lettuce (plus about ¾ cups thinly sliced for serving)
- ¾ cup coarsely chopped green bell pepper
- 1⁄3 cup coarsely chopped onion
- 3 Tablespoons olive oil, plus more for drizzling
- 3 Tablespoons sherry vinegar
- 1½ Tablespoon freshly squeezed lime juice
- 1½ Tablespoon coarsely chopped fresh cilantro
- 2 small cloves garlic, or 1 large
- ¾ teaspoon salt, or to taste
- 1½ cup cubed crustless white bread (3 oz.)
- 1 cup water (maybe less)
- 1 cup Dungeness crab meat (* or grilled seafood such as shrimp, calamari, etc.)
- 3 Tablespoons minced fresh chives
In a food processor, purée the cucumber, the 1½ cups of lettuce, bell pepper, onion, olive oil, vinegar, lime juice, cilantro, garlic and salt.
Add the bread and allow to stand until soggy, a couple minutes. Purée until smooth. Mix in 3/4 cup water. (Add a bit more to suit your preference.) Taste for seasoning. Transfer gazpacho to a large glass or ceramic bowl. Cover and refrigerator for at least 2 hours. Gazpacho can be made up to 2 days ahead of time, and kept refrigerated.
Divide gazpacho among 4 bowls. Make a little nest on top with some of the remaining sliced lettuce. (This will prevent the crabmeat from sinking.) Top lettuce with crabmeat and chives, then drizzle with good extra virgin olive oil. Serve immediately.
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To print the recipe, click here.
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This gazpacho was first served at Seattle’s Andaluca restaurant, piled with freshly caught Dungeness crab. The recipe for it appeared in Bon Appétit, June 2000, but has been modified slightly here.