Categories: Soups
Ingredients
- GAZPACHO
- 1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed
- 2/3 cups Unsalted Blacnched Whole Almonds
- 1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish
- 1/2 cup Chopped Sweet Or Yellow Onion
- 1/2 whole Seedless Cucumber, Peeled And Chopped
- Leaves From 4 Fresh Oregano Sprigs
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons (additional) Extra Virgin Olive Oil
- 3 Tablespoons White Wine Vinegar
- Kosher Salt And Freshly Ground Black Pepper
- CRAB SALAD
- 1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well
- 1/2 whole Small Carrot, Peeled And Minced Finely
- 1/2 stalk Celery, Minced Finely
- 1 Tablespoon Brandy
- 1 teaspoon Store-bought Hot Sauce, Or To Taste
- 1/3 cup Mayonnaise
- Kosher Salt And Freshly Ground Black Pepper
- 2 cups Baby Salad Greens
Directions
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Soak the bread cubes in cold water until softened, about 5 minutes. Squeeze dry with your hands.
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Toss the almonds in 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 bread, oil, and vinegar and whir again until the mixture is as smooth as possible. Season with salt and pepper to taste, and place the blender canister, covered, in the fridge for 3 hours.
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In a small bowl, toss together the crab, carrot, celery, brandy, and piri-piri (hot) sauce. Cover with plastic and refrigerate.
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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, if needed, and pour it into a pitcher. Make a small bed of greens in the center of chilled bowls, top with the crab, and poke a bit of fennel frond. Place the bowls in front of your guests and pour the gazpacho around the crab.