With the rising summer temperatures, it’s difficult to spend time in the hot kitchen. This recipe fortunately requires more refrigerator time than oven time, and will help cool you from the inside out.
Summer Gazpacho with Jumbo Bay Shrimp and Crabmeat Salad
Gazpacho
Ingredients
- 3 cups diced heirloom tomatoes
- 2 tablespoons chopped cilantro
- 1/4 cup chopped red onion
- 2 tablespoons extra virgin olive oil
- 1 cup chicken stock, chilled
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sambal (Asian chile sauce)
- Juice of 1 Meyer lemon
- 1 cup peeled, cored and finely diced apple
- 1/4 cup minced scallions
- Sea salt and freshly ground black pepper
Preparation
- Place tomatoes, cilantro, omion, olive oil, chicken stock, garlic, rice vinegar, sambal, and lemon juice in a blender. Pulse at high speed approximately 15 seconds, until coarsely chopped.
- Transfer to glass mixing bowl. Stir in cucumber, apples, and scallions. Season to taste with salt and pepper. Refrigerate approximately 1 hour
Shrimp and Crabmeat Salad
Ingredients
- 2/3 cup crabmeat, cooked
- 1/2 cup jumbo bay shrimps, cooked
- 3 tablespoons verjus (the tart, unfermented juice of unripe wine grapes)
- 2 tablespoons hazelnut oil
- Sea salt and freshly ground black pepper
Preparation
- In a mixing bowl toss crabmeat and shrimp with verjus and hazelnut oil.
- Season to taste with salt and pepper.
Presentation
Ingredients
- 6 sprigs opal basil
- 12 yellow teardrop tomatoes, halved
- 12 red teardrop tomatoes, halved
Preparation
- For each serving, pour gazpacho into a chilled soup bowl or large pasta plate. Spoon a portion of shellfish salad into center of each bowl.
- Garnish with opal basil and teardrop tomato halves. Served chilled.
What are your favorite dishes to stay cool in the summer?
