Best Tomato And Crab Gazpacho Recipes

TOMATO AND CRAB GAZPACHO image

Yield 6 bowls

Number Of Ingredients 25

Gazpacho
½ white onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, peeled and left whole
½ cup extra-virgin olive oil
2 pounds tomatoes, chopped
1 cucumber, peeled, seeded, and chopped
4 cups V-8 juice
2 tablespoons tomato paste
2 tablespoons sherry vinegar
2 tablespoons horseradish
1 teaspoon Tabasco
1 tablespoon ground cumin
1 tablespoon ground coriander
salt to taste
freshly ground black pepper to taste
12 ounces Jonah crab meat
2 tablespoons chopped cilantro leaves
Cumin Cream
1 tablespoon ground cumin
½ cup sour cream
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste

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 image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

12 ounces lump crab meat
1 tablespoon chives, sliced
1 tablespoon tomatoes, peeled, seeded and small dice
1/4 cup mayonnaise
1 tablespoon lemon juice
2 tablespoons basic vinaigrette (see recipe)
Fine sea salt and freshly ground white pepper to taste
3 to 4 green tomatoes, peeled, seeded and minced
1/2 teaspoon minced lemon zest
2 tablespoons lemon oil
Fine sea salt and freshly ground white pepper to taste
4 to 5 ripe red tomatoes, blended and strained
2 tablespoons olive oil
3 tablespoons Banyuls vinegar or to taste
Fine sea salt and freshly ground pepper to taste

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