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Peach and Yellow Tomato Gazpacho

Peach and Yellow Tomato Gazpacho with Marinated Crab and Crab Roe Crème Fraîche from Chef Chris Rainosek of The Noble South
Photo by Todd Douglas

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yields

4 servings

    Gazpacho
  • 1 pound yellow tomatoes chopped (reserve any liquid),
  • ½ pound ripe peaches chopped (reserve any liquid)
  • ½ pound chopped cucumber seeded
  • 2 tablespoons sherry vinegar
  • 4 large basil leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper
  • ½ cup olive oil|
  • Crab
  • 1 small yellow onion diced
  • 1 pound lump crabmeat shells removed
  • 1 cup canola oil
  • ¾ cup cider vinegar
  • 1 cup ice water
  • 2 teaspoons salt
  • ½ teaspoon white pepper
  • Crab Roe Crème Fraîche
  • 1 cup crème fraîche
  • 1 tablespoon crab roe
  • 1 teaspoon Old Bay Seasoning
steps

Gazpacho

  1. Mix all ingredients except olive oil in blender. Once mixture is smooth, slowly add olive oil while blender is running.
  2. Strain through fine sieve and discard any solids. Taste and season as needed. Refrigerate.

Crab

  1. In large nonreactive bowl, add half diced onion. Top with crabmeat, and then add other half diced onion.
  2. Add, in this order, oil, vinegar, and water. Refrigerate at least 24 hours.
  3. Remove from refrigerator and stir to combine. Season with salt and white pepper. Keep cold.

Crab Roe Crème Fraîche

  1. Combine all ingredients and refrigerate.

To Assemble

  1. Place a mound of crab, squeezing to remove any excess marinade, in center of soup bowl. Surround with gazpacho. Drizzle soup with crème fraîche.

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