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White gazpacho with crab salad from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • salad greens
  • almonds
  • brandy
  • white bread
  • carrots
  • celery
  • cucumbers
  • fennel
  • dried oregano
  • sweet white onions
  • lump crabmeat
  • hot sauce

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Notes about this recipe

  • L.Nightshade on March 25, 2018

    I’ve made this twice now, once as written and once with substitutes for the crab salad. The original version: The gazpacho is ladled around a little pile of greens, and a salad of crabmeat, minced carrot, chopped celery, piri-piri sauce, brandy, and milk mayonnaise (due to time constraints, I just used Sir Kensington avocado oil and lime mayonnaise, which is the only type of store-bought mayo I can stand, but I need to try the milk mayonnaise one day). Dee-licious! The altered version: For our anniversary dinner I made this gazpacho again, but garnished it with slices of smoked salmon and salmon roe atop the baby greens. Also wonderful! The flavors of the gazpacho are subtle, but enticing. Don’t be tempted to go low-fat and omit the olive oil; I tasted it before and after the addition, and it adds a world of richness and really brings out the other flavors.

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