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You Asked For It: Crab & Fin gazpacho

You asked for it: Gazpacho from Crab & Fin

ELLEN FOLKMAN | Special to the Times

You asked for it: Gazpacho from Crab & Fin

I was recently at the Crab & Fin in Sarasota and would love to have the wonderful gazpacho recipe. Thank you.

Barbara Harrison, Clearwater Beach

Carole Carson of Summerville makes this soup often. Chuck Muer was the owner of Charley's Crab, now the Crab & Fin (under new ownership), and this recipe comes from his cookbook, The Simply Great Cookbook: Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer. While there is some prep work involved, it's not enough to deter you from making this gazpacho. Gazpacho is a great summer soup since it's served chilled. This recipe is packed with flavor. Use fresh tomatoes if you can find the ones with a lot of flavor, such as beefsteak or an heirloom variety. If not, use a can of diced tomatoes as I did. Using canned also cuts your prep time. Taste before adding the seasonings and taste again before serving. Not being a fan of watercress, I only garnished with sour cream, croutons and cucumber. Carole included some notes when she sent the recipe. Sometimes she will puree some of the soup to make it thicker, leaving some of the fresh vegetables for texture. She has also substituted V8 juice for the tomato juice.

Recipe requests

Nancy Eggert of Dunedin recently purchased a spinach and kale Greek yogurt dip at Trader Joe's. She would like a recipe so she can make her own, using the ingredients listed on the dip that include low-fat greek yogurt, spinach, chestnuts, mayo, white wine, mustard powder, lemon juice and kale. Ron Florack of Largo is looking for the shrimp and scallop Grand Marnier pasta that used to be served at Antonio's in Feathersound.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@tampabay.rr.com. Please include your name, city and phone number. Phone numbers will not be published.

>>MODERATE

Gazpacho from Crab & Fin

1 large cucumber, peeled, seeded and finely diced (¼ inch cubes)

½ green pepper, finely diced

¼ cup pimento, finely diced

½ large onion, finely diced

3 tablespoons parsley, finely chopped

2 tablespoons fresh basil, finely chopped

1 large clove garlic, minced

1 cup Italian vinaigrette dressing, or a good quality bottled Italian dressing

6 large tomatoes, peeled and seeded, or a 14-ounce can of diced tomatoes

1 cup tomato juice

Salt and ground pepper to taste

Sour cream, watercress, croutons and cucumber to garnish

Combine cucumbers, green pepper, pimento and onion in large bowl with parsley, basil and garlic. Mix in Italian dressing. If using canned tomatoes, use the juice with the tomatoes in the soup. Season with salt & pepper to taste. Chill until ready to serve.

Serves 6.

Source: The Simply Great Cookbook: Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer by Chuck Muer

You Asked For It: Crab & Fin gazpacho 06/09/14 [Last modified: Monday, June 9, 2014 4:55pm]
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