Green Gazpacho with Crab
August 18, 2025
Green Gazpacho with Crab
Ingredients
For the Gazpacho
- 1 large zucchini
- 2 large cucumbers
- 1 shallot
- 1 cup assorted herbs
- 1 handful of ice
- 1 heavy pinch of salt
- 1 glug of olive oil
- Champagne vinegar to taste
For the crab salad
- Jumbo lump crab meat
- 1/4 cup grilled sweet corn
- 1/2 cup mayo
- Zest and juice from 1 lemon or lime
- Kosher salt
- Pinch of microgreens + thinly sliced jalapeño
- Drizzle of extra virgin olive oil
Instructions
- For the soup, transferred the zucchini, cucumbers, shallot, assorted herbs, and a handful of ice to a blender. Blend until smooth then add the salt, olive oil, and champagne vinegar. Chill in the fridge for ~3 hours.
- For the crab salad, transfer the sweet corn, mayo, zest, and salt to a blender and blend until smooth. Toss the jumbo lump crab meat in the corn dressing and add the microgreens and thinly sliced jalapeño. Add a serving of the completed crab salad it right in the middle of each bowl of gazpacho and finish with a drizzle of extra virgin olive oil.
