Red Crab Gazpacho with Avocado Chutney

Red Crab Gazpacho with Avocado Chutney Recipe from Spain

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 1 minute | Servings: 4

Introduction

Red Crab Gazpacho with Avocado Chutney is a refreshing and flavorful dish that combines the freshness of crab meat with the creaminess of avocado. This dish is perfect for a light and healthy meal on a hot summer day.

History

Gazpacho is a traditional Spanish cold soup that is typically made with tomatoes, peppers, cucumbers, and onions. This recipe puts a twist on the classic gazpacho by adding crab meat and avocado chutney for a unique and delicious flavor combination.

Ingredients

1 avocado, peeled and chopped
2 tbsp minced red onion
1.5 tsp chopped fresh cilantro
0.5 tsp chile sauce
2 tsp freshly squeezed lemon juice
0.5 tsp sea salt
0.75 lb (340 g) fresh crab meat
4 large beefsteak tomatoes, seeded and chopped
2 ears sweet corn, kernels cut from cob
1 avocado
0.33 cup chopped fresh cilantro
3 cloves garlic, chopped
0.25 cup sweet vidalia onions, chopped
3 tbsp extra virgin olive oil
1 cup vegetable broth
2 tbsp sauce
1 tsp chile sauce
juice from two limes
0.75 tsp sea salt

How to prepare

In a small bowl, combine avocado, onion, cilantro, chili sauce, lemon juice, and salt. Puree the ingredients, cover with plastic wrap, and refrigerate.
Inspect the crab meat to remove any shells or cartilage.
In a Dutch oven, heat olive oil over medium heat and add garlic and onions. Stir-fry for 2 minutes.
Add vegetable broth and the remaining ingredients. Heat for just one minute, then transfer to the refrigerator to chill.
To serve, ladle the gazpacho into bowls and top with a dollop of avocado chutney. Serve immediately.

Variations

Substitute shrimp or lobster for the crab meat.
Add diced cucumbers or bell peppers for extra crunch.
Top with a drizzle of balsamic glaze for added flavor.

Cooking Tips & Tricks

Make sure to remove any shells or cartilage from the crab meat before using.

- For a spicier gazpacho, add more chile sauce to taste.

- Chill the gazpacho in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Red Crab Gazpacho with Avocado Chutney as a light appetizer or main dish with a side of crusty bread or a salad.

Cooking Techniques

Puree the avocado chutney until smooth for a creamy texture.

- Chill the gazpacho in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Ingredient Substitutions

Use canned crab meat if fresh is not available.

- Substitute red bell pepper for the chile sauce for a milder flavor.

Make Ahead Tips

The avocado chutney can be made ahead of time and stored in the refrigerator for up to 2 days.

- The gazpacho can be made a day in advance and chilled in the refrigerator until ready to serve.

Presentation Ideas

Serve the gazpacho in chilled bowls for an extra refreshing touch. - Garnish with a sprig of fresh cilantro or a slice of lime for a pop of color.

Pairing Recommendations

Pair the Red Crab Gazpacho with Avocado Chutney with a crisp white wine or a light beer.

- Serve with a side of grilled shrimp or fish for a complete meal.

Storage and Reheating Instructions

Store any leftover gazpacho in an airtight container in the refrigerator for up to 2 days.

- Reheat gently on the stovetop over low heat before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Vitamin A: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains shellfish (crab)

Summary

This dish is a good source of protein and healthy fats, while also providing a good amount of vitamins and minerals.

Summary

Red Crab Gazpacho with Avocado Chutney is a delicious and refreshing dish that is perfect for a light and healthy meal. With the combination of fresh crab meat, creamy avocado, and flavorful gazpacho, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was browsing through a stack of old cookbooks at a yard sale. As I flipped through the pages, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Red Crab Gazpacho with Avocado Chutney.

I was immediately intrigued by the combination of flavors and knew that I had to try it out. I tucked the recipe into my pocket and headed home, eager to get started.

That evening, I gathered all the ingredients I needed and set to work in the kitchen. As I chopped vegetables and blended the gazpacho, the aroma of fresh herbs and spices filled the room. I could already tell that this dish was going to be something special.

Once the gazpacho was ready, I carefully picked through the crabmeat, making sure to remove any stray pieces of shell. I added the crab to the soup and gave it a final stir, marveling at how the bright red color of the crab contrasted with the vibrant green of the avocado chutney.

As I took my first spoonful of the gazpacho, I was transported to a seaside cafe in Spain, savoring the flavors of the ocean and the sun-ripened tomatoes. The sweetness of the crab paired perfectly with the tangy avocado chutney, creating a symphony of tastes and textures in my mouth.

I knew that I had stumbled upon a true gem of a recipe, one that would become a staple in my kitchen for years to come. I made a mental note to thank whoever had written down the recipe and tucked it into that cookbook so many years ago.

Over the years, I have made the Red Crab Gazpacho with Avocado Chutney countless times, tweaking the recipe here and there to suit my tastes. I have shared it with friends and family, always receiving rave reviews and requests for the recipe.

Each time I make this dish, I am reminded of that fateful day at the yard sale, when a simple piece of paper led me to discover a culinary masterpiece. It just goes to show that inspiration can come from the most unexpected places, and that sometimes, the best recipes are the ones that find you when you least expect it.

As I sit down to enjoy a bowl of Red Crab Gazpacho with Avocado Chutney, I can't help but feel grateful for the serendipitous chain of events that brought this recipe into my life. And I know that wherever that mysterious cook is who first penned down this recipe, they would be pleased to know that their creation has brought so much joy and delight to others.