Summer Gazpacho with Crab Salad



Image: Summer Crap Salad with Gazpacho

Hot, sultry summer days are so much better when you have a couple of easy, simple yet totally delicious recipes.
Whether you’re planning simple lunches with girlfriends, or inviting a bunch of relos for a BBQ, you always need a couple of easy to make salads to jazz up the party.
Nothing screams summer more than Heirloom Tomatoes, especially from North Carolina Farmers Markets
With inspiration from the coastal beaches of North Carolina, I’m making full use of the abundant availability of crab available on the East Coast of the US.
Gazpacho is from Andalucia of Spain which hugs the south coast of a beautiful country rich in seafood and friendly locals, yet we’re asking North Carolina native Chef Steven Greene to give us his take on this beautiful, cool and refreshing dish. Of course, Chef Steven can’t do simple – and has added a great Crab salad to help lift the whole dish to ‘party-worthy’
The image above is the Crab salad with the Summer Gazpacho drizzled around the salad…. if you’re not chef-y – just serve the the Spanish dish as you would for any Gazpacho
 
 
Summer Gazpacho with Crab salad
 Gazpacho:                                                                                       4-6 servings
2 cup     Watermelon (peeled and diced)
1 pint     Strawberries (topped and cut in half)
1              English Cucumber (peeled and diced)
2              Heirloom Tomato (diced)
1              Jalapeño (seeded and diced)
1              Red Pepper (seeded and diced)
1 bunch   Cilantro ( picked )
1 Bunch   Thai Basil ( picked )
1 Bunch   Mint ( picked )
.25 cup  Fresh Yuzu Juice
.5 cup     Olive Oil
2 Tbsp.  Sherry Vinegar
TT           Kosher Salt
Method
Combine all of the vegetables and fruit into a container. Sprinkle a small amount of salt on the mixture and give it a run through with a spoon. Add equal amounts of the mixture into a blender, start on a low speed, and finish on a high speed.  Pour the soup into a container or large bowl and repeat until the soup is completely blended. Once blended, finish the soup by adding your Yuzu juice, Sherry vinegar and Olive oil. Give it a quick stir; adjust seasoning with the kosher salt. Reserve in the refrigerator for 1 to 2 hours and serve in a chilled bowl of your choice.


Crab Salad
1 lb         Jumbo Lump Crab meat ( cleaned)
1 bunch   Chives ( sliced )
2 Tbsp    Lemon Oil
TT           Kosher Salt


Method
Toss crab in a mixing bowl with chives and lemon oil, season with salt.
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