Tomato And Crab Gazpacho Recipes
QUICK CLASSIC GAZPACHO
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g
FIRE-ROASTED TOMATO GAZPACHO
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
- Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g
PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE
Steps:
- To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
- To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top.
TOMATO AND CRAB GAZPACHO
Steps:
- 1. Prepare the gazpacho. Preheat oven to 275°F. On a rimmed baking sheet, combine onion, bell pepper, and garlic and toss with the oil. Roast until soft, about 30 minutes. Transfer to a blender or food processor. 2. Add tomatoes, cucumber, juice, tomato paste, vinegar, horseradish, Tabasco, cumin, coriander, salt, and pepper and puree until smooth. Transfer to a covered container and refrigerate until well chilled, several hours or overnight. 3. Prepare the cumin cream. In a medium bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to serve. 4. To serve, divide gazpacho among 6 chilled bowls. Garnish each serving with 2 ounces of crab meat, a dollop of cumin cream, and a sprinkling of cilantro.
PEEKY-TOE CRAB AND GREEN TOMATO SALAD WITH CHILLED GAZPACHO SAUCE
Steps:
- To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
- For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
- To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr
CHARLEY'S CRAB GAZPACHO
NOTE TO THOSE WONDERING WHERE THE CRAB IS: Charley's Crab is a restaurant. This is not crab gazpacho but the gazpacho served at Charley's Crab restaurants. It's the best I've ever eaten. Try it, you'll love it. This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. Tastes great all year as it uses canned tomatoes. Fabulous as a first course or a main dish with some grilled shrimp thrown in. Garnish with a dollop of sour cream, a few croutons and a cucumber spear. NOTE: This makes a huge recipe. EDITED TO ADD: Because Alan Leonetti is leaving retaliatory feedback on many of my recipes, I'd like to state here that CHARLEY'S CRAB is a RESTAURANT. I'd guess the crab is there. There is not supposed to be any crab in this recipe. It is exactly as the restaurant serves it and it is AWESOME, one of the most frequently ordered soups they offer.
Provided by PookeyLumLum
Categories Vegetable
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.
Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2
TOMATO GAZPACHO RECIPE BY TASTY
Here's what you need: medium vine-ripened tomatoes, stale breads, medium english cucumber, red bell pepper, red onion, fresh basil, garlic, lemon, water, red wine vinegar, salt, pepper, extra virgin olive oil, crouton
Provided by Crystal Hatch
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.
- Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine vinegar, salt, and pepper to a food processor or blender.
- While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency, adding more water as needed to reach your desired consistency..
- Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 31 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 8 grams
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TOMATO GAZPACHO WITH CRAB, AVOCADO AND BASIL - TODAY
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3.5/5 (6)Author Shea GallanteCuisine SpanishCategory Soups
- Roughly chop the tomato, onion, garlic, cucumber, pepper and toss with the bread, orange juice and the basil minus 1 sprig. Place in an airtight container and marinate in the refrigerator overnight.
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- In batches, mix the ingredients in a high-speed blender. In the last batch, add the olive oil and sherry vinegar and then mix all together and adjust the seasoning.
- Pick through the crabmeat and check for any leftover pieces of shell. Combine the sour cream, horseradish and season with salt and a little squeeze from the lemon.
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4/5 Total Time 45 minsServings 8
- Roast the habanero over a gas flame until lightly charred all over. Using a paper towel, rub off as much skin as possible. Remove the stem and seeds and transfer the chile to a blender. Add the watermelon and garlic and puree; transfer to a bowl and refrigerate.
- Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool.
- Peel the tomatoes and halve them crosswise. Working over a sieve set in a bowl, pry out the seeds. Press on the seeds to extract the juice, then discard them. Transfer the tomatoes and their juices to the blender and puree. Stir the tomato puree into the watermelon puree along with the vinegar and season the gazpacho with salt.
- In a medium bowl, whisk the lemon juice with the buttermilk and olive oil and season with salt. Fold in the crab, avocado and poblano. Ladle the soup into bowls, mound the crab salad in the center and serve.
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