Heirloom Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis


A complex delicacy of a soup made by our master Chef's at the Portland Salty's location.

Heirloom Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis

Serves 6


1 pound heirloom tomatoes, cut in half
1/2 bunch green onion, rough chopped
1 red bell pepper, rough chopped
1 cucumber, rough chopped
3 celery stalks, rough, chopped
1 bunch cilantro, chopped
1/2 cup balsamic vinegar
1 cup tomato juice
1/2 cup olive oil
1 pinch salt and pepper

  1. Place all vegetables in a pan and marinate overnight in the balsamic vinegar.
  2. Place vegetables 2 cups at a time in a food processor and blend.
  3. You will do this process 2 or three times.
  4. While blending add tomato juice and olive oil a little at a time.
  5. Pour blended gazpacho into large bowl.
  6. Season with salt.
  7. Refrigerate.

1 cup Dungeness crab, drained
1/2 bunch Italian parsley, chopped
1 bunch Thyme, chopped
1/4 bunch Tarragon, chopped
3 tablespoon mayonnaise
1 pinch salt and pepper

  1. Combine all ingredients into a mixing bowl and refrigerate.
Aïoli Ingredients
1 egg yolk
1 clove garlic, minced
1 tablespoon lemon juice, fresh squeezed
1/2 cup canola oil
1 pinch salt and pepper
2 avocados
1 lemon, juiced

Aïoli Directions
  1. Place the egg yolk, garlic, and lemon juice in a mixing bowl.
  2. Whisk for 3 minutes or until frothy.
  3. Pour one cup of Gazpacho into individual serving bowl.
  4. Add 1 heaping tablespoon Herbed Dungeness Crab to center of bowl.
  5. Drizzle with aïoli. Serve chilled.
Avocado Coulis Directions

3 tablespoon white balsamic vinaigrette
1 clove garlic minced
1/4 cup olive oil
1 teaspoon salt

Avocado Coulis Directions
  1. Place all ingredients in a blender and puree until smooth.
  2. Strain and chill.
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