Recipe summary
Smooth gazpacho made with heirloom tomatoes and a delicious deviled egg salad.
Preparation time:
60 minutes
Cooking time:
Yield:
Ingredients
Gazpacho
-
2
pounds
red beefsteak tomatoes, coarsely chopped
-
2
large
yellow bell peppers, coarsely chopped
-
2
cucumbers, peeled and coarsely chopped
-
1
small
red onion, chopped
-
1
garlic clove, chopped
-
3/4
cup
extra-virgin olive oil
-
1/4
cup
sherry vinegar
-
1/4
teaspoon
hot sauce, or to taste
Deviled Crab Salad
-
1/2
pound
Dungeness crabmeat
-
1/2
cup
mayonnaise
-
2
teaspoons
Old Bay seasoning
-
2
teaspoons
Dijon mustard
-
2
tablespoons
scallions, thinly sliced
-
2
tablespoons
celery, finely diced
-
2
tablespoons
chive, finely diced
-
1
pint
heirloom cherry tomatoes, quartered
-
4
tablespoons
basil, finely chopped
-
3
tablespoons
olive oil
-
2
tablespoons
sherry vinegar
Herb Pesto
-
1 1/2
cups
fresh basil leaves
-
1/2
cup
pine nuts, toasted
-
1/2
cup
freshly grated Parmesan cheese
-
1/4
cup
Italian parsley leaves
-
1/4
cup
scallions
-
2
garlic cloves, peeled
-
1/3
cup
extra-virgin olive oil
Assemble