Heirloom Tomato Gazpacho with Crab-Avocado Salad from Table 926’s Executive Chef/Owner Matt Richman

1 Persian cucumber, chopped (not peeled)

3 piquillo peppers or red bell peppers, roasted, peeled and seeded

6 super ripe red heirloom tomatoes, chopped roughly

1/2 red onion

4 garlic cloves

1/4 cup high quality red or sherry vinegar

1/4 cup high quality extra virgin olive oil

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 avocado, chopped

4 ounces crab claw meat

1 teaspoon chopped cilantro

METHOD:   Combine all vegetables into a bowl and, while working in batches, bend in a blender while adding vinegar and olive oil. Once pureed, place into a container and adjust the seasoning with salt and pepper. As an alternative, add a touch more vinegar as a replacement for added salt.

In a separate mixing bowl, combine crab, cilantro and avocado and fold well.

To serve, place a equal parts of crab mixture into a soup bowl. Carefully ladle the soup around the mixture so as not to disturb its form. Garnish with a splash of olive oil and chopped herbs.

Related posts:

  1. On the Menu Recipe: Vigilluci’s Seared Scallop and Fennel Risotto
  2. On the Menu recipe: The Fish Market’s Garlic Prawns
  3. On the Menu Recipe: Crab Catcher’s Cioppino
  4. Kitchen 1540’s Organic Beet Salad Caramelized Yogurt, Pistachios, Orange, Valdeon Blue
  5. On the Menu Recipe: Market’s ‘Point Reyes Blue Cheese Souffle & Satsuma Tangerines’

Short URL: http://www.lajollalight.com/?p=95534

Posted by Staff on Sep 26, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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