Heirloom
Tomato Gazpacho with Jumbo Lump Crab, Fresh Avocados and Micro Arugala
Salad
Chef Scott Boswell of Stella! – New Orleans, LA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 5 pounds heirloom tomatoes
- 1 small red onion
- 1 small red bell pepper
- 1 small green bell pepper
- 2 stalks celery
- 1 small zucchini
- 1 small yellow squash
- 1 bunch green onions
- 1 quart tomato juice
- 1 pint V-8
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ¼ cup chopped cilantro
- ¼ cup chopped dill
- 2 sprigs fresh mint
- 1/8 cup chopped tarragon
- 1/8 cup fresh lemon juice
- 2 Tablespoons Worcester sauce
- 1 teaspoon hot sauce
- ¼ cup sugar
- Salt and black pepper, to taste
- 4 ounces jumbo lump crab meat
- Micro arugala (or any baby lettuce)
Method:
Chop tomatoes, onion, peppers, celery, squashes and green onions.
Combine tomato juice, V-8, cumin, chili powder, coriander, cayenne,
cilantro, dill, mint, tarragon, lemon juice, Worcester sauce, hot
sauce and sugar. Pour over chopped vegetables and toss. Marinate
for one hour.
Purée in blender or food processor until smooth. Strain
and season with salt and pepper. Pour into four bowls and garnish
each bowl with 1 ounce of crab and a bit of micro arugala. |
