| Subject: |
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gazpacho (liquid salad?) |
| Name: |
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chasen |
| Date Posted: |
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Jul 7, 08 - 2:16 PM |
| Email: |
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chasengrace@ymail.com |
| Message: |
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"SEAFOOD GAZPACHO" from The Silver Palate Good Times Cookbook
2 cups fresh bread crumbs (optional, see note)
3 cloves garlic, minced
1 cucumber, seeded & diced small
2 red/yellow/orange bell peppers (or a combo), seeded & diced small
1 jalapeño pepper, seeded and minced
1/2 medium red onion, chopped fine
5 ripe tomatoes, peeled, seeded and chopped
5 cups V-8 juice
1/2 cup fresh lime juice
1/2 cup olive oil
1 Tbsp. cumin
salt and pepper to taste
1 pound lump crabmeat (optional)
1 - 2 ripe avocados, diced
cilantro, chopped
Combine all ingredients but crab and avocado, puree HALF of the soup in a food processor and stir back into the half that is not pureed. Check seasonings, adjust, refrigerate until cold. Just before serving, stir in crab and avocado, garnish w/ cilantro.
This makes a lot of soup which is wonderful to snack on all week as the mood strikes. Remember the caveat about the bread crumbs though - bread and tomatoes ferment quickly when combined - you'll have bubbly soup after a couple of days if you add the crumbs and don't eat it all quick enough. Also, the avocado and crabmeat will absorb the flavors of the soup and lose their distinctiveness if left to sit. Add them to each individual serving rather than the whole batch.
chasen, enjoying the cooling foods of summer  |
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