White Gazpacho With Corn And Crabmeat Recipes

Steps:

• Process the almonds, garlic, and salt in a food processor or blender until finely ground.
• Add the vinegar and process.
• Remove the crust from the bread, and soak in the water.
• Wring out the water, reserving the water, and add bread to the processor
• Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
• Add one cup of the reserved water, and process. Remove to a large bowl.
• Add the corn and the grapes to processor and puree.
• Stir into the almond mixture.
• Whisk in enough of the remaining water to make the soup slightly thicker than you want it when serving. Press mixture through a fine sieve.
• Press hard on solids, and then discard them.
• Chill soup and season with salt, white pepper and additional vinegar to taste.
• While soup chills:
• Preheat oven to 400
• line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
• Toss tomatoes with the other teaspoon of oil, and put in other sheet.
• bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
• place grapes and tomatoes in a large bowl.
• Toss in the corn and the crabmeat.
• Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.

Steps:

• Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
• Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
• When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
• Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

Steps:

• Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber.
• In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth.
• In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well.
• Season to taste with salt.
• Chill in refrigerator for at least 2 hours.
• Garnish as desired.
• Keep any left over soup in refrigerator.

Steps:

• 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
• 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
• 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.

Steps:

• Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
• In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
• In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
• To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

Steps:

• Place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
• Season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
• Place four glass serving bowls in the freezer to chill.
• Refrigerate the crabmeat until ready to use.
• When the soup is thoroughly chilled, remove from the refrigerator and stir well.
• Pour equal portions into the four chilled bowls.
• Spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
• Serve immediately.