"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"
Recipe information
Yield
Makes 4 Servings
Ingredients
2 cups coarsely chopped seeded peeled cucumbers
1 cup chopped romaine lettuce
1/2 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped onion
2 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon coarsely chopped fresh cilantro
1 garlic clove, minced
1 cup (2 ounces) cubed crustless white bread
1 1/2 cups water
1/2 cup thinly sliced romaine lettuce
1/2 cup fresh crabmeat
2 tablespoons minced fresh chives
Additional olive oil
Preparation
Step 1
Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
Step 2
(Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
Step 3
Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.
