STONE CRAB GAZPACHO
Norman & Justin Van Aken © Excerpted from, “MY KEY WEST KITCHEN”, Kyle Books
What soup could be more perfect in the late afternoon of a hot day to fuel a young cook, (that I once was)? It is descended from the Romans and its construction originally could not have originally involved tomatoes at all. Columbus changed that and, to my belly, all for the better. It is one of the few soups that contain a vinegar. Buy a high quality one and your work will shine. Of course with the Stone Crab you are going “Sunday Best”.
Yield: 9-10 Cups
4 large, ripe tomatoes, peeled, seeded, and coarsely chopped
1/2 red onion, and diced medium small
1/2 medium size yellow bell pepper, stemmed, seeded and diced medium small
1 European cucumber, peeled, seeded and diced medium small
1/4 Cup Extra Virgin Olive oil
3 cloves garlic, minced
1/4 Cup + 2 Tablespoons red wine vinegar
2 Cups tomato juice
1/2 teaspoon freshly toasted and ground cumin
Few dashes of Tabasco sauce
Kosher salt and freshly cracked black pepper, to taste
Garnishes:
1 1/2 Cups small cut, cubed bread, toasted or sautéed until golden brown in olive oil.
2 Cups cleaned stone crab meat or other crab meat
Combine all the ingredients, except the garnishes, in a large bowl, cover, and refrigerate until thoroughly chilled, 2 to 3 hours.
Place the chilled soup in a blender, (working in batches if necessary). Quickly but very briefly pulse the soup. I like it to retain an nice texture.
When ready to serve check the seasonings and alter if need be to your tastes. Salt is typically needed.
When ready to serve ladle into chilled soup bowls. Top with the crab.
Garnish with the croutons and crab meat, and serve.
