Gazpacho with Crabmeat
Makes 8 servings
INGREDIENTS
2 1/2 pounds very ripe medium size tomatoes, cored and seeded 2 medium cucumbers, peeled and seeded
1 medium bell pepper (yellow, green or red), cut into
3 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon freshly ground pepper 1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon sherry wine vinegar
2 cups vegetable stock or tomato juice
1/2 pound fresh lump crabmeat at room temperature
METHOD
1In a large stainless steel, glass, or ceramic bowl, combine the tomatoes, 1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper, and cayenne. Pour the olive oil and vinegar over vegetables. Cover and refrigerate 6 - 8 hours, up to overnight, stirring occasionally.
2Place the food processor attachment on the base with the chopping blade attached. Put vegetable mixture in food processor, secure lid and press the chop button. This will take about 4 different batches. Do not
over chop, you want the vegetables minced but still with some texture.
3Return the minced vegetables to the bowl, pour in the stock or tomato juice. Correct seasoning to taste and chill until serving time.
4When ready to serve, cut the remaining half of a cucumber into thin slices.
5Ladle gazpacho into 8 soup bowls. Garnish with the cucumber slices and top with crabmeat.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
Spago House Salad Dressing
Makes 1 1/4 cups
INGREDIENTS
2 large shallots, peeled
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar 1/2 cup olive oil
1/2 cup vegetable oil
salt and freshly ground pepper to taste
METHOD
1Secure the food processor to the base with the chopping blade attached.
2Secure the lid.
3Press the chop button, put the shallots through the feed tube, mince. Add mustard, the vinegars, and slowly drizzle in the oil.
4Remove the lid and add the desired salt and pepper for taste. Secure lid and press process for 3 seconds.
5Transfer to covered container and refrigerate until needed.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
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