Easy Gazpacho Recipe with Dungeness Crab | Tasting Table
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 servings
Ingredients
  • 1 poblano chile
  • 6 cups heirloom tomatoes
  • 1 cup carrots, chopped
  • 2 cups cucumbers, skinned and chopped
  • 2 cups white onions, rinsed with hot water
  • 1 clove garlic
  • 1 raw fresno chile
  • ¼ cup lime juice
  • 1½ teaspoons sherry vinegar
  • 4 cups Sacramento tomato juice
  • ½ cup rustic style bread, torn
  • ¼ cup sea salt, preferably Jacobsen
  • 12 ounces Dungeness crab
  • ⅔ cup cilantro, divided
  • 3 tablespoons olive oil
Directions
  1. Heat the oven to 400°F. Roast the poblano until the skin is blistered and the flesh is soft, about 30 minutes. Cool, peel and seed the chile.
  2. Combine the tomatoes, carrots, cucumbers, onions, garlic, fresno, poblano, lime juice, sherry vinegar, tomato juice, bread, salt and ⅓ cup cilantro in a food processor and purée until smooth. Chill the soup in the refrigerator for at least 30 minutes.
  3. Place 2 ounces of crab into each of 6 bowls and evenly distribute the soup on top. Garnish with the remaining cilantro and olive oil (plus tomato and cucumber, if using) to serve.