Cold gazpacho consommé with crab

Name: Cold gazpacho consommé with crab
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 to 8 servings
Ingredients: 1 medium cucumber, peeled; 1 red bell pepper, seeded, cored, and chopped; 1 small beet (about 4 ounces), peeled and chopped; 5 large tomatoes (about 2 pounds), chopped; 1 green bell pepper, seeded, cored, and chopped; 2 cups crabmeat, about 1 pound, picked over for shells and cartilage; 2 cups crabmeat, about 1 pound, picked over for shells and cartilage; 1 cup peeled, seeded, and diced cucumber; 1 cup peeled, seeded, and diced tomato; ½ cup minced basil; 2 tablespoons extra-virgin olive oil; 6 egg whites, beaten lightly; 1 cup ice cubes; 1 tablespoon red wine vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups crabmeat, about 1 pound, picked over for shells and cartilage; Tabasco sauce to taste

Preparation info

Makes
4 to 8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

You can use any cooked seafood of your choosing in this lovely red consommé, or serve it as a plain chilled broth. As a small starter, it will serve eight. The flavor is intense—and delicious.

Ingredients

1 medium cucumber, peeled
5 large tomatoes (about 2 pounds), chopped
1

Fish course
Starter
Pescatarian
Gluten-free
Soup

Method

Cut the cucumber in half lengthwise and scoop out the seeds; chop it. Combine the cucumber, chopped tomatoes, peppers, and beet in a large saucepan with water to cover (4 to 5 cups). Bring to a boil over high heat; turn the heat to medium and cook until the vegetables are tender, about 20 minutes.
Combine the egg whites with the oil and vinegar and stir into the s