Heirloom Tomato Gazpacho with fresh crab
 
Prep time
Total time
 
A gorgeous, velvety soup topped with avocado, fresh crab and sweetcorn.
Author:
Recipe type: Soup
Cuisine: Mediterranean
Yield: 6 servings
What You Need
  • Soup:
  • 4 lbs heirloom tomatoes, skins and seeds removed
  • ½ mild sweet onion
  • 1 cucumber, peeled, deseeded and chopped
  • ½ red bell pepper, chopped
  • ½ orange or yellow bell pepper, chopped
  • ¼ bulb fennel, chopped
  • 1 clove garlic, chopped
  • 2 T ground almonds (not almond flour)
  • ¼ cup extra virgin olive oil
  • Juice ½ - 1 lime
  • 1 - 2 T sherry (or red wine) vinegar
  • ½ t salt
  • 1 T shredded basil leaves
  • To Serve:
  • 4 T fresh crab meat, shredded
  • 1 avocado, cubed
  • 4 T sweetcorn (cooked and cooled if from the cobb, or defrosted if frozen)
  • Drizzle extra virgin olive oil
  • Few drops balsamic glaze
How You Make It
  1. Place a large pan of water on to boil.
  2. Put a small 'x' on the bottom of each tomato, add to the pan, and cook for 1 minute.
  3. Drain and plunge tomatoes into a bowl filled with iced water. Leave to cool.
  4. Chop the onion roughly and place into the same bowl for about 10 mins to tame its harshness.
  5. Remove tomatoes from the ice bath, slip off the skins, remove the skins and roughly chop.
  6. Add the tomatoes, salt, basil,ground almonds and olive oil to the blender carafe.
  7. Chop the peppers, garlic, and chile and add to the blender, along with the drained onion.
  8. Next, peel, de-seed and chop the cucumber and add it to the blender also.
  9. Remove the woody core and stem from the fennel, chop and add that too.
  10. Run the blender for about 1 minute.
  11. Check both the texture and the flavor of the soup.
  12. Add ONE Tblsp of the sherry and HALF the juice of the lime.
  13. Blend 20 seconds and taste-test once more.
  14. If necessary, add the other Tblsp vinegar and the lime juice, along with an extra small pinch of salt. Blend again for 20 seconds.
  15. If you require a smoother texture, run the soup through a sieve.
  16. Place the soup in a glass bowl and cover, Chill for at least 4 hours, and up to 24.
  17. To Serve:
  18. Place serving bowls in the fridge for 30 mins.
  19. Chop the avocado.
  20. Cook and chill (or defrost if using frozen) corn.
  21. Ladle soup into the bowls.
  22. Gently pile avocado, corn and crab in the center of the soup.
  23. Drizzle with extra virgin olive oil, a few drops of balsamic glaze and a small pinch of finely chopped basil or parsley.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/heirloom-tomato-gazpacho-fresh-crab/