Best White Gazpacho With Corn And Crabmeat Recipes

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SWEET CORN SUMMER GAZPACHO



Sweet Corn Summer Gazpacho image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons butter
1 leek, cleaned well and chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed
1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed
Zest and juice of 1 lime
Mexican crema, for serving
Pickled Fresno chile slices, for serving
Cilantro Oil, recipe follows
Crushed Marcona almonds, for serving
3/4 cup olive oil
1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems
1 green onion, roughly chopped
1 clove garlic
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper

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.

CHEF JOHN'S WHITE GAZPACHO



Chef John's White Gazpacho image

This is similar to a classic gazpacho, but with no tomato and peppers.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 cup leeks, white and light-green parts only, thinly sliced crosswise
2 English cucumbers - peeled, quartered and chopped
8 green grapes
¼ cup slivered blanched almonds
1 tablespoon olive oil
⅓ cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1 ½ cups cold water, or more as needed
salt, plus more to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
  • Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
  • Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g

WHITE GAZPACHO



White Gazpacho image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/2 cup ice water
1 slice firm white bread
1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped
1/2 yellow pepper, seeded, roughly chopped
1 scallion, white part only, roughly chopped
1 small clove garlic, roughly chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
1/4 cup plain yogurt, for serving
1 teaspoon chopped fresh basil, for serving

Steps:

  • Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
  • Divide the gazpacho among bowls and drizzle with the yogurt and basil.

WHITE GAZPACHO WITH CORN AND CRABMEAT



White Gazpacho With Corn and Crabmeat image

I clipped this recipe from Gourmet magazine years ago and then misplaced it. Luckily I had emailed it to a friend and she found it in her archives. It's a wonderful version of Gazpacho. Very easy, and very elegant.

Provided by DKitc

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

6 ounces almonds, Smoked
3 garlic cloves
1 1/2 teaspoons salt, Sea
1/3 cup vinegar, Wine
1 loaf bread, French
2 quarts water, very cold
3/4 cup oil, Olive
1 cup corn
1 cup grapes, green seedless
2 cups grapes, green seedless
3 teaspoons oil, Olive
2 cups tomatoes, grape
1 cup corn
1 cup crabmeat

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.

Nutrition Facts : Calories 560.4, Fat 36.4, SaturatedFat 4.7, Sodium 868.5, Carbohydrate 53, Fiber 6.1, Sugar 15.1, Protein 11.1

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