Green Gazpacho
"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
Mexican
Soup/Stew
No-Cook
Crab
Cucumber
Bell Pepper
Summer
Lettuce
Bon Appétit
- 1 1/2 cups water
- 2 tablespoons olive oil
- 2 tablespoons minced fresh chives
- 1 cup chopped romaine lettuce
- additional olive oil
- 1 garlic clove, minced
- 2 cups coarsely chopped seeded peeled cucumbers
- 1/2 cup coarsely chopped green bell pepper
- 1/4 cup coarsely chopped onion
- 2 tablespoons sherry wine vinegar
- 1 tablespoon coarsely chopped fresh cilantro
- 1 cup (2 ounces) cubed crustless white bread
- 1/2 cup thinly sliced romaine lettuce
- 1/2 cup fresh crabmeat
- Carbohydrate 12 g(4%)
- Cholesterol 16 mg(5%)
- Fat 11 g(16%)
- Fiber 2 g(7%)
- Protein 5 g(11%)
- Saturated Fat 2 g(8%)
- Sodium 175 mg(7%)
- Calories 161
Preparation Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.
