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Peach and Yellow Tomato 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


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


  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.
  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.
Print Recipe