Today’s Gazpacho
June 12, 2011
Categories:
Appetizers, Dinner, Fish, Local Eating, Lunch, Recipes, Seasons, Side Dishes, Soup, Summer
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Gazpacho is always a surprise. I’ve never made the same batch twice, because the market and my mood are never the same.
I am a big fan of blending my gazpacho, although I also like it chopped. It depends on the goal: if avocado and lots of herbs or a green pepper are part of the plan, then pureeing is not the strategy, except when I dine alone. I don’t mind eating brownish soup. (Shhh.)
But tonight I had mostly red in my kitchen, and a puree was ideal. (Although I didn’t have any strawberries or cantaloupe on hand, I would likely have added some for the sweetness–a little fruit in gazpacho is really subtle and delicious.) When I’m making a blended batch, I reserve some of the chopped vegetables for texture, and usually add some other garnish–sometimes shrimp, crab or avocado. I’ve never considered a floating crostini…that would feel too fussy for this kind of edible spontaneity.
Tonight I had some sweet, jumbo lump crab, to which no mollusk or crustacean compares.
**Note: this soup is best if it has time to sit: I recommend making it in the afternoon (or a day before) and blending once more just before adding garnishes and serving.
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Today’s Gazpacho
Generously serves 2
3 medium tomatoes, cored and rough chopped
1 large, red pepper, cubed
1 medium, yellow pepper, cubed
1/2 red onion, diced
1 large cucumber, peeled, seeded and cubed
1 jalepeño pepper, diced (optional)
Juice of 1 lemon
Generous bunch of fresh basil
Olive oil, s & p
1/2 c jumbo lump crab
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Blend the vegetables, reserving about 1/2 cup to mix into the puree just before serving.
Add jalepeño in parts, to taste.
Add a few leaves of basil, and more if you’re happy with the taste and color.
Drizzle olive oil into the puree, and add lemon, salt and pepper to taste.
Just before serving, chiffonade remaining basil and garnish bowls with chopped veggies and jumbo lump crab.
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