Chef Chester Gerl of Seattle waterfront restaurant Gracia has made a name for himself by using local ingredients to put a Pacific Northwest spin on traditional Oaxacan ingredients. This Dungeness crab-topped gazpacho is a prime example of that, and is exactly what you'll need to cool off on a blistering summer day.
Dungeness Crab Gazpacho
Recipe adapted from Chester Gerl, Gracia, Seattle WA
Yield: 6 servings
Prep Time: 15 minutes, plus chilling time
Cook Time: 30 minutes
Total Time: 45 minutes, plus chilling time
1 poblano chile
6 cups heirloom tomatoes
1 cup carrots, chopped
2 cups cucumbers, skinned and chopped
2 cups white onions, rinsed with hot water
1 clove garlic
1 raw fresno chile
¼ cup lime juice
1½ teaspoons sherry vinegar
4 cups Sacramento tomato juice
½ cup rustic style bread, torn
¼ cup sea salt, preferably Jacobsen
12 ounces Dungeness crab
⅔ cup cilantro, divided
3 tablespoons olive oil
Additional cucumber and tomato to garnish, optional
1. Heat the oven to 400°F. Roast the poblano until the skin is blistered and the flesh is soft, about 30 minutes. Cool, peel and seed the chile.
2. Combine the tomatoes, carrots, cucumbers, onions, garlic, fresno, poblano, lime juice, sherry vinegar, tomato juice, bread, salt and ⅓ cup cilantro in a food processor and purée until smooth. Chill the soup in the refrigerator for at least 30 minutes.
3. Place 2 ounces of crab into each of 6 bowls and evenly distribute the soup on top. Garnish with the remaining cilantro and olive oil (plus tomato and cucumber, if using) to serve.