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Gazpacho with Crabmeat
Makes 8 servings
INGREDIENTS
2 1/2 pounds very ripe medium size tomatoes, cored and seeded
2 medium cucumbers, peeled and seeded
1 medium bell pepper (yellow, green or red), cut into 1-inch cubes
2 large celery stalks, cut into 1" pieces
3 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon sherry wine vinegar
2 cups vegetable stock or tomato juice
1/2 pound fresh lump crabmeat at room temperature
METHOD
1 In a large stainless steel, glass, or ceramic bowl, combine the tomatoes,
1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper, and
cayenne. Pour the olive oil and vinegar over vegetables. Cover and refrigerate
6 - 8 hours, up to overnight, stirring occasionally.
2 Place the food processor attachment on the base with the chopping blade
attached. Put vegetable mixture in food processor, secure lid and press the
chop button. This will take about 4 different batches. Do not
over chop, you want the vegetables minced but still with some texture.
3 Return the minced vegetables to the bowl, pour in the stock or tomato juice.
Correct seasoning to taste and chill until serving time.
4 When ready to serve, cut the remaining half of a cucumber into thin slices.
5 Ladle gazpacho into 8 soup bowls. Garnish with the cucumber slices and
top with crabmeat.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
Spago House Salad Dressing
Makes 1 1/4 cups
INGREDIENTS
2 large shallots, peeled
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
salt and freshly ground pepper to taste
METHOD
1 Secure the food processor to the base with the chopping blade attached.
2 Secure the lid.
3 Press the chop button, put the shallots through the feed tube, mince. Add
mustard, the vinegars, and slowly drizzle in the oil.
4 Remove the lid and add the desired salt and pepper for taste. Secure lid and
press process for 3 seconds.
5 Transfer to covered container and refrigerate until needed.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
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