Heirloom Tomato Gazpacho with Crab & Avocado Salad

by Gavan on August 3, 2015

Serves 4ish


2 lbs Organic Heirloom Tomatoes – cored, rough chop
1 red onion – peeled, chopped
1 English cucumber – chopped
1 red pepper – cored, de-seeded, chopped
2 celery stalks – washed, chopped
2 lemons – zested
1/2 tsp salt
1/2 pepper

Crab Salad:

1/2 cup Dungeness crab
1 Avocado – small dice
1/2 lemon – juiced micro cilantro for garnish


Put all soup ingredients in food processor and blitz in batches. You want to have a little texture so don’t puree it completely.  Once all batches are done place soup in a container add lemon zest, S&P.

Chill in fridge for at least an hour but the longer it sits the better it is. I usually make this the day before.*

To assemble salad simply toss the crab with fine the diced avocado and lemon juice and place a spoonful on top on each soup serving. Garnish with micro cilantro.

*NOTE: As the soup sits the flavor will improve but taste and adjust seasoning before serving.

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