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Ingredients
Serves 6 3 pounds ripe tomatoes, seeded and
roughly chopped (about 6 cups)
6 large tomatoes for bowls (optional)
1 cup roughly chopped yellow onion
1 red or yellow pepper, seeded
and roughly chopped
1 tablespoon roughly chopped garlic
1 teaspoon chopped serrano chili
6 tablespoons roughly chopped cilantro
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon sugar
4 tablespoons plus 1 teaspoon fresh lime juice (about 2 whole limes)
About 1 1/2 cups tomato juice
Salt
1 cup chopped fresh fennel
(reserve some of the feathery greenery for garnish)
1 6-ounce can crabmeat
Pepper
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By Nicki Dwyer •
Art Direction by Marcella Spanogle Hawley •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson
Gazpacho with Crabmeat
Using a food processor is the easiest way to make this soup, which originated in
the Andalusian region of southern Spain. We prefer a chunky gazpacho; if
you’d like a smoother texture, just process the ingredients longer.
1. Combine all ingredients except 1 teaspoon lime juice, tomato juice, fennel, and crabmeat in a food processor fitted with a steel blade. (You may have to do this in two batches.) Pulse on and off until mixture is chunky.
2. Add 1 cup of tomato juice and pulse till you like the consistency. You may not need the extra juice. Pour into a large bowl and salt to taste. Stir in fennel and refrigerate.
3. Drain crabmeat and combine with the remaining 1 teaspoon lime juice in a small bowl. Add pepper to taste.
4. When ready to serve, ladle chilled gazpacho into bowls or hollowed-out tomatoes, and place a tablespoon of crabmeat in the middle. Snip some fennel fronds on top for decoration.
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