Best Refreshing Crab Avocado Gazpacho Recipes

Refreshing Crab Avocado Gazpacho image

Provided by College Girl

Categories Chowders

Time 1h15m

Yield 7 cups, 6-8 serving(s)

Number Of Ingredients 11

1 large apple, peeled and chopped (1 cup)
1/2 cup celery, finely chopped
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon all-purpose flour
2 cups chicken broth
1 medium avocado, seeded, peeled, and cut up
1 (7 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed (I love the pouches)
1/2 cup light cream
salt
pepper
chives

Steps:

In medium saucepan, cook apple and celery in margarine or butter about 5 minutes or till apple and celery are tender.
Stir in flour.
Add chicken broth all at once; cook and stir till mixture is thickened and bubbly.
Place half the mixture in blender container or food processor.
Add half the avocado.
Cover and blend till smooth. Pour into bowl.
Repeat with remaining broth mixture and avacado.
Stir in crab mean and light cream.
Searve to taste with salt and pepper.
Cover and chill for an hour or more.
Before serving, garnish each serving with snipped chives.

Nutrition Facts : Calories 176.2, Fat 11.4, SaturatedFat 3.6, Cholesterol 28.1, Sodium 590.1, Carbohydrate 10, Fiber 3.3, Sugar 4.3, Protein 9.6

Crab, Avocado and Cucumber Tian with Gazpacho Coulis image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 20

3 ounces jumbo lump crab, picked over to remove cartilage and bones
1 ounce avocado, diced
1 ounce cucumber, diced
1 ounce tomato concasse
1/4 ounce shallots, finely chopped
1/4 ounce chives, finely sliced
1/2 lemon, juiced
2 ounces mayonnaise
2 ounces stiffly beaten whipped cream
Salt and pepper, to taste
2 tablespoons Gazpacho Coulis, recipe follows
3 to 4 sprigs chervil or leaves of basil, for garnish
1 tomato, peeled and seeded
1/2 teaspoon tomato paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
Extra-virgin olive oil
Salt

Steps:

In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil.
In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.