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246
246
Dungeness Crab Gazpacho
For the gazpacho, peel tomatoes and put into a strainer.
Over a bowl, squeeze out seeds and juice. Discard the
seeds and juice. Puree half of the tomatoes. Dice the
remainder. Combine all tomatoes, cucumbers, onions,
peppers, cilantro, vinegar, and juice from one lime.
Juice from a second lime is optional, to taste.
5 ripe tomatoes
2 medium cucumbers, peeled,
seeded, and diced
½ medium red onion, small diced
2 jalapeño peppers, diced
½ cup chopped cilantro
Refrigerate overnight. Season with salt and pepper.
2 ounces Champagne vinegar
1-2 limes
Salt and pepper
PRESENTATION
Place 6 ounces of gazpacho in a dish. Drizzle with ci-
lantro oil. Put crabmeat on top of gazpacho in center of
dish. Top with cilantro leaf.
1 teaspoon cilantro oil, prepared
in advance (recipe follows)
1 ounce crabmeat
1 cilantro leaf
