Servings:
Serves 6 to 8 Servings
Ingredients
For Gazpacho Base
- 2 can plum tomatoes (28 ounces each)
- 1/2 cup cucumbers, peeled, seeded, and diced
- 1/2 cup small red onion, diced
- 1/2 cup green peppers, seeded, and diced
- 1/2 cup red peppers, seeded, and diced
- 1/2 cup celery heart ribs, diced
- 2 1/2 ounce extra virgin olive oil
- 1 1/2 ounce red wine vinegar
- 2 tablespoon fresh oregano, chopped
- 1 teaspoon ground cumin seed (optional)
- 1 teaspoon ground fennel seed (optional)
- 2 tablespoon tabasco sauce
For Diced Vegetable Component
- 2 can plum tomatoes (28 ounces each)
- 1/2 cup cucumbers, peeled, seeded, and diced
- 1/2 cup small red onion, diced
- 1/2 cup green peppers, seeded, and diced
- 1/2 cup red peppers, seeded, and diced
- 1/2 cup celery heart ribs, diced
- 2 1/2 ounce extra virgin olive oil
- 1 1/2 ounce red wine vinegar
- 2 tablespoon fresh oregano, chopped
- 1 teaspoon ground cumin seed (optional)
- 1 teaspoon ground fennel seed (optional)
- 2 tablespoon tabasco sauce
- 1/4 cup tomatoes, small dice
- 1/4 cup red pepper, small dice
- 1/4 cup green pepper, small dice
- 1/4 cup cucumber, small dice
- 1/4 cup celery heart ribs, small dice
Preparation
Baking Directions:
To make gazpacho 1. Combine all ingredients, except for diced vegetable component.
2.Puree together in small batches, then combine all together, re-season if necessary.
3.Fold in all diced vegetable components and chill overnight.
For mascarpone and seafood garnish 3 ounces softened mascarpone cheese 6 ounces cleaned jumbo lump blue claw crabmeat (or crabmeat of your choice) 6-8 gulf shrimp, cooked, peeled and deveined (16/20 or U10 size shrimp) To assemble soup 1. Remove from refrigerator.
2.Place a heaping teaspoon of mascarpone in center of soup, 1 teaspoon full of lump crabmeat on top of mascarpone, and place 1 cooked shrimp on top of crab.
3.Drizzle with extra virgin olive oil and serve.
