Ingredients:
- 1 1/2 cups day-old rustic white bread, 3/4-inch cubes crust removed
- 1 small fennel bulb, stalks and core removed, bulb chopped , reserve a few of the frilly fronds for garnish (about 6 oz)
- oregano, leaves from 4 fresh sprigs
Directions:
- To make the white gazpacho, soak the bread cubes in cold water until softened, about 5 minutes. Squeeze dry with your hands.
- Toss the almonds into a blender and pulse into a fine powder. Drop in the fennel, onion, cucumber, oregano, and 1 1/2 cups water and buzz on high until liquefied. Add the wet bread, oil, and vinegar and whir again until the mixture is as smooth as possible. Put the blender canister, covered, in the fridge for 3 hours, or up to 6 hours.
- Meanwhile, toss together the crab, carrot, celery, brandy, and piri-piri sauce in a small bowl. Cover with plastic and refrigerate.
- When ready to serve, fold the mayonnaise into the crab mixture and season with salt and pepper. If you want it a bit creamier, plop in another tablespoon or so of the mayonnaise.
- Whir the gazpacho in the blender for a few seconds to froth it again. Season with salt and pepper to taste, and pour it into a pitcher. Make a small bed of greens in the center of chilled bowls, top with the crab, and poke in a bit of fennel frond. Place the bowls in front of your guests and pour the gazpacho around the crab.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.48 Kcal (2351 kJ) | ||
| Calories from fat | 362.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.33g | 62% | |
|---|---|---|---|
| Cholesterol | 25.59mg | 9% | |
| Sodium | 490.66mg | 20% | |
| Potassium | 599.54mg | 13% | |
| Total Carbs | 23.07g | 8% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 26.29g | 53% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 220.08 Kcal (921 kJ) | ||
| Calories from fat | 142.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 62% | |
|---|---|---|---|
| Cholesterol | 10.03mg | 9% | |
| Sodium | 192.32mg | 20% | |
| Potassium | 235mg | 13% | |
| Total Carbs | 9.04g | 8% | |
| Sugars | 1.31g | 13% | |
| Dietary Fiber | 2.19g | 22% | |
| Protein | 10.31g | 53% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.7mg | 9% | |
| Calcium | 40.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Summer Gazpacho with Avocado West Indies Salad
Red heirloom tomato, Diced seedless watermelon and 13 more.. -
Chimichurri
Fresh parsley leaves, washed and dried and 6 more.. -
White Bean and Fennel Salad
Fennel bulb, tough green tops and bottom trimmed and 8 more.. -
Cucumber and Radish Salad
Sliced almonds, Shallot, finely chopped and 6 more.. -
Kumquat Salad
Extra virgin olive oil, Red wine vinegar, Brown sugar and 12 more.. -
Classic Crab and Shrimp Salad
Fresh crabmeat, drained and flaked, Cooked shrimp, chopped and 7 more.. -
Gardener's Sweet Corn and Cherry Tomato Salad
Extra virgin olive oil, Red wine vinegar, Kosher salt and 5 more.. -
Tomato Salad with Goat Cheese and Basil
Extra-virgin olive oil, White wine vinegar, Kosher salt and 6 more..
Also Try
-
-
-
-
Gazpacho with Shrimp and Avocado Relish
Peeled and deveined large shrimp, Chopped red bell pepper and 14 more.. -
-
-
-
-
Low Fat Gazpacho With Twang!
Diced tomatoes with onion and garlic (undrained and cold) and 10 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
