This bright and tangy gazpacho from chef Chris Rainosek of The Noble South in Mobile, Alabama features a summer bounty of produce. With ripe peaches, yellow tomatoes, and crisp cucumbers, the gazpacho is earthy, tart, with a slightly sweet undertone, mixed with a hearty helping of lump crab meat. Top it with Crab Roe Crème Fraîche and a light dusting of Old Bay Seasoning.
recipe 
yields
4 servings
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|
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
1 cup crème fraîche
1 tablespoon crab roe
1 teaspoon Old Bay Seasoning
Gazpacho
Crab
Crab Roe Crème Fraîche
steps
Make the Gazpacho
- Mix all ingredients except olive oil in blender. Once mixture is smooth, slowly add olive oil while blender is running.
- Strain through fine sieve and discard any solids. Taste and season as needed. Refrigerate.
Make the Crab
- In large nonreactive bowl, add half diced onion. Top with crabmeat, and then add other half diced onion.
- Add, in this order, oil, vinegar, and water. Refrigerate at least 24 hours.
- Remove from refrigerator and stir to combine. Season with salt and white pepper. Keep cold.
Make the Crab Roe Crème Fraîche
- Combine all ingredients and refrigerate.
Assemble
- Place a mound of crab, squeezing to remove any excess marinade, in center of soup bowl. Surround with gazpacho. Drizzle soup with crème fraîche.
Date Published: 07.18.15
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Recipe By
Chris Rainosek of The Noble South in Mobile, Alabama
