July 25, 2021 Plume Ridge Bottle Shop

Cold Gazpacho with Avocado and Crabmeat

Gazpacho Soup

With the weather heating up, fresh tomatoes and cucumbers are abundant either in your home garden or local farmer’s market. This is the perfect time to indulge in this delicious cold soup. Pair with a refreshing Rose or Chardonnay.

Ingredients for soup:

24 oz. large ripe red tomatoes, peeled, seeded and cut into chunks
1 medium cucumber, peeled, seeded and cut into chunks
1 large stalk celery, chopped
1 large red pepper, seeded and cut into chunks
1 Serrano Chile (optional), seeded and cut into chunks
1/2 small red onion, chopped
2 cloves garlic, minced
12 oz. tomato juice
2 tsp. Sherry vinegar
Lemon juice from 1/2 of a small lemon
1/4 cup extra virgin olive oil
Salt and black pepper to taste

For garnish:

8 oz. fresh lump crab meat. ( you can substitute wild caught bay shrimp if you prefer.)
1 large avocado, peeled and diced
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Tabasco sauce if desired

Instructions:

Combine all soup ingredients except the salt and pepper in a blender. Process until smooth. Add salt and pepper to taste. Transfer to a large bowl and refrigerate for at least 2 hours or up to 24 hours.