Tomato Gazpacho with Tower of Crab

Makes 8 servings

Corey Davis

In a playful presentation, crab salad is molded, turned out into bowls, then surrounded by gazpacho and garnishes.

ingredients

Soup
2 pounds plum tomatoes (about 12 large), cored, quatered
1 1-pound English hothouse cucumber, peeled, cubed
1 large red bell pepper, quartered, seeded
1 large yellow bell pepper, quartered, seeded
1/2 8-ounce whie onion diced
2 large garlic coves, peeled
1/4 cup olive oil
1/4 cup white wine vinegar
1/8 teaspoon cayenne pepper
Croutons
1/2 cup olive oil
2 1/3 cups 1/2-inch cubes sprouted grain bread or other whole grain bread (about 4 crustless slices)
Garlic salt
Crab Salad
1/4 cup chopped shallots
1/4 cup mayonnaise
2 tablespoons minced fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon ketchup
1/8 teaspoon cayenne pepper
1 pound lump crabmeat, picked over, broken into small lumps
Finely diced peeled English hothouse cucumber
Finely diced red bell pepper
Finely diced yellow bell pepper
Chopped fresh chives

1
For Soup: Working in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible. Whisk cayenne pepper into soup; season to taste with salt. Cover; refrigerate until cold, at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
2
For Croutons: Heat oil in large skillet over medium heat. Add bread cubes; toss coat. Sauté until croutons are golden, about 10 minutes. Transfer to paper towels; sprinkle with garlic salt. Cool completely (croutons will crisp as they cool). (Can be made 1 day ahead. Store airtight at room temperature.)
3
For Crab Salad: Combine shallots, mayonnaise, minced chives, lemon juice, ketchup, and cayenne pepper in medium bowl; whisk to blend. Fold in crabmeat. Season salad to taste with salt. Line 8 small deep glasses or custard cups with plastic wrap, leaving overhang. Divide salad equally among prepared cups (about 1/3 cup for each). Press salad to compact and conform to shape of container. Coverrr with overhang. Chill until cold, at least 1 hour and up to 8 hours.
4
Open plastic on top of salads. Turn out each salad into shallow soup bowls. Peel of blastic. Carefully pour soup into each bowl around crab salad. Sprinkle soup with croutons, finely diced cucumber, bell peppers, and chopped chives.

Source: Corey Davis