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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping, says Elida D. Wilson of Olympia, Washington. Would chef Wayne Johnson be willing to share his recipe? Ingredients:
2 cups coarsely chopped seeded peeled cucumbers |
1 cup chopped romaine lettuce |
1/2 cup coarsely chopped green bell pepper |
1/4 cup coarsely chopped onion |
2 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
1 tablespoon coarsely chopped fresh cilantro |
1 garlic clove, minced |
1 cup (2 ounces) cubed crustless white bread |
1 1/2 cups water |
1/2 cup thinly sliced romaine lettuce |
1/2 cup fresh crabmeat |
2 tablespoons minced fresh chives |
additional olive oil |
Directions:
1. Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
2. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
3. Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.
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