Green Gazpacho with Stacked Crab
 
 
Ingredients
  • 3 cups peeled, seeded and coarsely chopped cucumbers
  • 1 1/2 cups chopped romaine lettuce (lus about ¾ cup thinly sliced for serving)
  • 3/4 cup coarsely chopped green bell pepper
  • 1/3 cup coarsely chopped onion
  • 3 tbsp olive oil, plus more for drizzling
  • 3 tbsp sherry
  • 1 1/2tbsp freshly squeezed lime juice
  • 1 1/2 tbsp coarsely chopped fresh cilantro
  • 2 small cloves garlic
  • 3/4 tsp salt
  • 1 1/2 cups cubed, crustless white bread
  • 1 cup water (or a bit less)
  • 1 cup dungeoness crab or lobster, cooked and chilled
  • 3 tbsp chives, minced
Instructions
  1. In a food processor, puree the cucumber, lettuce, bell pepper, onion, olive oil, sherry, lime juice, cilantro, garlic and salt.
  2. Add the bread and let stand until soaked for a few minutes. Puree again until smooth.
  3. Blend in water to achieve the desired consistency. Add any additional seasonings to taste. Pour into a large glass mixing bowl and refrigerate for 2 hours or up to 2 days.
  4. Pour gazpacho into four bowls. Place a small nest of lettuce in the center and pile the crab or lobster on top. Drizzle with olive oil and garnish with chives.
  5. Serve immediately.
  6. Serves 4.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/09/01/once-in-a-blue-moon-peach-pie-and-a-celebration-of-stars/