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Fire-roasted Gazpacho with blue crab & croutons
Ultimate warm weather soup: no cook, rich with the bounty of summer produce and
the convenience of canned tomatoes

See below for turning this summer soup into something even more refreshing:
Gazpacho granita

Ingredients
56 ounces fire-roasted diced canned tomatoes
2 hot house or 1 English cucumber, peeled, seeded and diced
1 yellow bell pepper, seeded and diced
1 Vidalia onion, peeled and diced (about 3/4 cup)
2 to 4 garlic cloves, grated on a rasp
2 serrano chilies, stemmed, split, seeds and ribs removed, and cut into thirds
3 cups V8 vegetable juice
1/2 cup good quality extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon Tabasco sauce, then to taste
2 teaspoons Extra fine grey sea salt, then to taste
Black peppercorns in a pepper mill

Jumbo lump blue crab, for garnish
Homemade croutons, for garnish

Method
Combine vegetables, juice, oil, vinegar  and seasonings together in a large
non-reactive bowl and stir to combine. Cover and refrigerate overnight (at least 8
hours)

Puree the marinated vegetables and any accumulated juices together with an
immersion blender, the jar of a blender, or in a food processor fitted with the metal
chopping blade, in batches as necessary. Combine all of the pureed Gazpacho
together and stir to blend

Portion Gazpacho into serving bowls or glasses and garnish with crab and/or croutons

Make ahead:
Gazpacho can be made up to 2 days in advance. Garnish Gazpacho just before service

Gazpacho granita

You read that right: Gazpacho granita. If you are a fan of granitas like I am but have
never tried a savory version, Gazpacho might be the perfect introduction to that world

Pour your prepared Gazpacho into a shallow metal or ceramic dish. Place the
Gazpacho in the freezer for 6 hours. Just before service, remove from the freezer and
use a fork to scrape the ice into tiny soft shards. Use an ice cream or melon scoop to
transfer to a serving dish/ramekin/martini glass and serve immediately