White Gazpacho with Crab Salad
- GAZPACHO
- 1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed
- 2/3 cups Unsalted Blacnched Whole Almonds
- 1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish
- 1/2 cup Chopped Sweet Or Yellow Onion
- 1/2 whole Seedless Cucumber, Peeled And Chopped
- Leaves From 4 Fresh Oregano Sprigs
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons (additional) Extra Virgin Olive Oil
- 3 Tablespoons White Wine Vinegar
- Kosher Salt And Freshly Ground Black Pepper
- CRAB SALAD
- 1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well
- 1/2 whole Small Carrot, Peeled And Minced Finely
- 1/2 stalk Celery, Minced Finely
- 1 Tablespoon Brandy
- 1 teaspoon Store-bought Hot Sauce, Or To Taste
- 1/3 cup Mayonnaise
- Kosher Salt And Freshly Ground Black Pepper
- 2 cups Baby Salad Greens
- Produce
- Baby salad greens (2 cups)
- Blacnched whole almonds, Unsalted (2/3 cups)
- Carrot, whole Small (1/2)
- Celery (1/2 stalk)
- Fennel bulb, whole Small (1)
- Oregano, Leaves From Fresh Sprigs (4)
- Seedless cucumber, whole (1/2)
- Sweet or yellow onion (1/2 cup)
- Seafood
- Crab salad (1)
- Lump crabmeat, Jumbo (1 1/2 cup)
- Canned Goods
- Gazpacho (1)
- Condiments
- Hot sauce, Store-bought (1 teaspoon)
- Mayonnaise (1/3 cup)
- White wine vinegar (3 Tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (2)
- Olive oil, Extra Virgin (3/8 cup)
- Bread & Baked Goods
- 3/4-inch cubes of day-old rustic bread (1 1/2 cup)
- Beer, Wine & Liquor
- Brandy (1 Tablespoon)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published July 25, 2011 (1 year ago).
35 people saved this recipe.
