Easy Gazpacho Recipe With Dungeness Crab
Oaxaca takes on the Pacific Northwest in this chef's recipe
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.
Recipe adapted from Chester Gerl, Gracia, Seattle WA
Dungeness Crab Gazpacho
Get the recipe for easy summer gazpacho with Dungeness crab from a Oaxacan Seattle chef.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 45 minutes
Ingredients
- 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
Optional Ingredients
- Additional cucumber and tomato to garnish, optional
Directions
- 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.
- 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.
- 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.
Nutrition
| Calories per Serving | 217 |
| Total Fat | 8.4 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 33.5 mg |
| Total Carbohydrates | 24.2 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 13.1 g |
| Sodium | 1,199.3 mg |
| Protein | 14.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
