How to Make Gazpacho
Serves: 8
Preparation time: 45 mins
Cooking time: 2 mins
Ingredients needed to make gazpacho:
- 4 cups ( 1 ½ cups) watermelon chunks, seedless
- 2 lb tomatoes, cored
- 1 garlic clove, minced
- 1 red habanero chile
- 1 large poblano, finely diced
- 2 small Hass avocados, diced
- 1 lb lump crab
- ¼ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- Salt to taste
Cooking instructions for gazpacho:
- Char the habanero chile on your gas oven until it is slightly blistered.
- Scrap off the burnt skin with a paper towel and chop off its stem.
- Do away with the seeds and add the habanero to the blender.
- It is joined by the garlic as well as watermelon and pulse them into a smooth puree.
- Pour the puree into a bowl and leave it in the refrigerator until required.
- Pour water in a large saucepan and bring it to a boil.
- Meanwhile, pour ice water in a separate bowl and set aside.
- Carve out an ‘X’ at the base of each tomatoes and plop them into boiling water.
- Steam them for about 10 seconds and transfer them to the bowl of ice water to cool; this help loosen up their skin without cooking the tomatoes.
- Peel off the skin and slice them crosswise into more or less equal halves.
- Remove the seeds from the tomatoes, squeeze out any juice in the seeds and throw them away.
- Pour this juice as well as the skinned tomatoes into a blender and pulse them into a smooth puree.
- Fold this puree into the watermelon one and stir in the vinegar until properly blended.
- Add a dash of salt to season and give it a nice stir to mix.
- Pour the buttermilk into a bowl and add a splash of buttermilk to it.
- Drizzle olive oil, followed by seasonings and whisk them together into an even mixture.
- Add the crabs, along with the poblano as well as avocado and stir them well together until these ingredients are distributed throughout the salad.
- Spoon the soup into serving bowls and leave them in the refrigerator until chilled.
- Pile the crab salad on top of the soup and serve cold.
- This gazpacho can be stored in the fridge for as long as 2 days.
Image credit: Wikimedia Commons
