Chill out with gazpacho as the weather heats up. Our version of the refreshing and rustic tomato-based soup from Andalusia, Spain is packed with farm-fresh vegetables and elevated to fancy with a garnish of jumbo lump crab meat and zesty cilantro crema.
Tip – Try making all components up to three days in advance for a quick and easy weeknight meal or effortless side dish at your next backyard barbecue.
Gazpacho with Jumbo Lump Crab and Cilantro Crema
2 ripe tomatoes, about 3 inches in diameter
4 inches English cucumber, seeded and diced small
½ cup finely shredded English cucumber
1 yellow bell pepper, seeded and diced small
½ jalapeno, seeded and minced
2 tablespoons minced shallot
2¼ teaspoons plus a pinch Kosher salt, divided
1¼ teaspoons black pepper, divided
Pinch cayenne pepper
¼ cup plus 2 tablespoons fruity olive oil
4 cups V8® Original Vegetable Juice
2 teaspoons apple cider vinegar
1 clove garlic, minced
2 limes, one juiced and the other cut into wedges
¾ cup sour cream
¼ cup plus 2 teaspoons minced cilantro leaves
8 ounces jumbo lump crab meat, picked through for shell
Cut each tomato in half and use a spoon to scoop out most of the seeds. Dice the tomatoes very small and place them in a very large bowl. Add both variations of cucumber to the bowl along with the diced yellow bell pepper, minced jalapeno and shallot, 2 teaspoons salt, 1 teaspoon black pepper, a pinch of cayenne pepper, and ¼ cup olive oil. Mix this together until the seasoning is well distributed and all ingredients are coated with the oil. Stir in the V8® Original Vegetable Juice and cider vinegar then allow the the mixture to marinate for at least 30 minutes in the refrigerator. Taste and correct the seasoning with more salt, pepper, and/or 1 to 2 teaspoons lime juice (optional).
In a medium bowl, combine the minced garlic with 2 teaspoons of lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper. Let sit at room temperature for 10 minutes before whisking in the sour cream, 1 teaspoon olive oil, and ¼ cup of minced cilantro.
Combine the jumbo lump crab meat with the remaining 2 tablespoons of fruity olive oil and a pinch of salt.
Serve the gazpacho in shallow bowls with a dollop of the crema and a small mound of lump crab meat. Garnish each dish with minced cilantro and a lime wedge.
This recipe makes 6 to 8 servings.
Article originally published in the Boston Herald on June, 28, 2016.