David Leite’s White Gazpacho with Crab Salad

Ingredients

Contains: egg, wheat, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• GAZPACHO
• 1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed
• 2/3 cups Unsalted Blacnched Whole Almonds
• 1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish
• 1/2 cup Chopped Sweet Or Yellow Onion
• 1/2 whole Seedless Cucumber, Peeled And Chopped
• Leaves From 4 Fresh Oregano Sprigs
• 1/4 cup Extra Virgin Olive Oil
• 2 Tablespoons (additional) Extra Virgin Olive Oil
• 3 Tablespoons White Wine Vinegar
• Kosher Salt And Freshly Ground Black Pepper
• CRAB SALAD
• 1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well
• 1/2 whole Small Carrot, Peeled And Minced Finely
• 1/2 stalk Celery, Minced Finely
• 1 Tablespoon Brandy
• 1 teaspoon Store-bought Hot Sauce, Or To Taste
• 1/3 cup Mayonnaise
• Kosher Salt And Freshly Ground Black Pepper
• 2 cups Baby Salad Greens

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the bread cubes in a bowl, cover with a splash of water, and soak for 5 minutes. Squeeze out the excess liquid.

2. In a blender, combine the soaked bread, almonds, chopped fennel bulb, onion, cucumber, oregano leaves, 1/4 cup olive oil and white wine vinegar. Season generously with kosher salt and black pepper.

3. Blend until very smooth, about 2 minutes, adding a splash of water if it is too thick. Strain through a fine sieve if you want it silkier, then chill at least 2 hours until cold.

4. For the crab salad, stir together the minced carrot, celery, brandy, hot sauce and mayonnaise in a bowl. Season to taste with salt and pepper.

5. Gently fold the picked crabmeat into the dressing so the lumps stay whole. Cover and chill until serving.

6. Toss the baby salad greens with the additional 2 tablespoons olive oil and a pinch of salt and pepper just before serving.

7. Ladle the cold gazpacho into shallow bowls. Mound the crab salad in the center, top with the dressed greens, and garnish with the reserved fennel fronds.