Chilled Gazpacho with Crabmeat and Fried Tortilla Chips
Chilled Gazpacho with Crabmeat and Fried Tortilla Chips
INGREDIENTS:
1 tablespoon blended olive oil
½ cup finely diced yellow onion
1 teaspoon pureed fresh garlic
3 large cucumbers, peeled, seeded and finely diced (about 3 cups)
½ cup finely diced green bell pepper
3 cups finely diced Roma tomatoes
¾ cup V-8 juice
¾ cup tomato juice
Dash of Worcestershire sauce
Salt and pepper
¼ pound fresh claw crabmeat, picked free of shells
1 cup of fried tortilla chips
PROCEDURE:
Place the blended olive oil, onions, and garlic in a sauté pan. Cook over medium heat until the onions begin to turn brown. Remove from heat and cool. In a food processor, place the cucumbers, peppers, tomatoes and cooled onion mixture. Blend until smooth and pour into a large mixing bowl. Add the V-8 juice, tomato juice and Worcestershire sauce until thoroughly combined. Let the soup cool until time of service. Taste the soup and add the salt and pepper to the level desired. Stir in the crabmeat. Place in a serving bowl and top with the fried tortilla chips.
The soup garnish may vary. More crabmeat, fresh tomato, croutons or even fried soft-shell crab may be used. The soup can be spicier by adding Tabasco sauce or even cayenne pepper.
The soup garnish may vary. More crabmeat, fresh tomato, croutons or even fried soft-shell crab may be used. The soup can be spicier by adding Tabasco sauce or even cayenne pepper.
TOOLS:
Sauté pan, wire whisk, measuring spoon and cup, cutting board, chef’s knife, wooden spoon, food processor, mixing bowl and ladle.
