On our first day in Paris, it was a 100 degrees, and we ate lunch at a bistro where I saw it on a chalk board menu served with vegetable tartar on top. It was so refreshing – ice cold, and the tartar made of just cucumbers, onions and zucchini was so different (and so precisely chopped! The woman who waited on us came up and asked how I liked it and I am guessing she made it herself).
Her dish made me think about adding something on top, and I wanted to add a protein to make it a meal. I adore the combination of crab and avocado, and I was craving them tossed in lemon. So I made a mixture tossed in a quick vinaigrette out of lemon, olive oil, and mustard. The result was…amazing! Perfect for lunch or as an appetizer. (You could even put them in little glasses for a party).
For the crab and avocado (which would be good on anything, right?):
To serve, pour chilled gazpacho into bowl. Spoon crab mixture on top and enjoy.
Gazpacho with Crab and Avocado (printer version here)
4-5 very ripe beefsteak tomatoes
2 large English cucumbers, halved and seeded
2 red bell peppers, seeded and coarsely chopped
2 jalapenos, seeded and stemmed
1 small (or ½ of one large) red onion
2 slices day old white bread
3 cloves of garlic, peeled
1 cup ice plus ½ cup water
4 T. red wine vinegar
½ cup extra virgin olive oil plus more to drizzle
Core and seed tomatoes. Peel and seed cucumbers. Stem and seed the peppers. Tear two slices of bread into pieces. Combine vegetables, bread and liquids in food processor and process until almost smooth; season with salt and pepper.
Pour soup into pitcher, cover and refrigerate until very cold. (You can serve with croutons if making without the crab mixture.)
For the Crab and Avocado Topping:
2 ripe avocados
½ lb. lump crab
3 T. olive oil
dash of tabasco
salt and pepper
2 T. scallions, sliced
Cube avocados and spoon out. Sprinkle with half the lemon juice. Add crabmeat and toss lightly so ingredients stay chunky. Make vinaigrette out of next 5 ingredients, and gently toss to combine. Add one large spoonful on top of each bowl of soup.