CUCUMBER GAZPACHO WITH SPICY CRAB
This is a great way to use those cucs you've been harvesting from the garden. I mean, sliced cucumbers with a bit of olive oil and salt and pepper are delish, but this adds a whole different flair to that humble veggie. I made this for Dr. Gooch's birthday back in May and grated frozen cantaloupe on top for the garnish. But, in June we caught some crab out in the outerbanks and after snacking on the succulent crab legs, brought home the pickings on ice. In a moment of brilliance, this cold refreshing soup came to mind and I knew it would be a great pairing. I hope you think so.
2 large cucumbers, peeled, seeded, coarsely chopped
2 scallions, coarsely chopped
1/2 cup herbs (basil, chives, and mint), coarsely chopped
1 1/2-inch piece of ginger, peeled and grated
1 clove garlic, pressed
3 Tablespoons olive oil
1/2 cup plain yogurt
1 tsp salt
1/2 tsp FGP
1 tsp hot sauce (I use Tabasco), plus more for garnish
2 cups fresh crabmeat, for garnish
In a blender or a food processor (or if you are sexy enough to own a VitaMix) combine the cucumber, scallions, herbs, ginger, garlic, olive oil, and yogurt AND may as well go ahead and add the salt and fresh ground pepper, and hot sauce, too. Process until smooth. Transfer to an airtight container and refrigerate for at least an hour to let the flavors develop and meld.
In a small bowl mix crabmeat with additional hot sauce, about 2 tsp. Divide soup into four chilled bowls. Top with 1/4 cup crabmeat mixture in each bowl. Serve immediately. Serves 4.
