White Gazpacho With Corn and Crabmeat
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Soup
- 6 ounces almonds, Smoked
- 3 garlic cloves
- 1 1⁄2 teaspoons salt, Sea
- 1⁄3 cup vinegar, Wine
- 1 loaf bread, French
- 2 quarts water, very cold
- 3⁄4 cup oil, Olive
- 1 cup corn
- 1 cup grapes, green seedless
-
Crab Mixture
- 2 cups grapes, green seedless
- 3 teaspoons oil, Olive
- 2 cups tomatoes, grape
- 1 cup corn
- 1 cup crabmeat
directions
- Process the almonds, garlic, and salt in a food processor or blender until finely ground.
- Add the vinegar and process.
- Remove the crust from the bread, and soak in the water.
- Wring out the water, reserving the water, and add bread to the processor
- Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
- Add one cup of the reserved water, and process. Remove to a large bowl.
- Add the corn and the grapes to processor and puree.
- Stir into the almond mixture.
- Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.
- Press hard on solids, and then discard them.
- Chill soup and season with salt, white pepper and additional vinegar to taste.
-
While soup chills:
- Preheat oven to 400
- line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
- Toss tomatoes with the other teaspoon of oil, and put in other sheet.
- bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
- place grapes and tomatoes in a large bowl.
- Toss in the corn and the crabmeat.
- Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.
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