Gazpacho with Crab Salad

  • prep time60 min
  • total time 60 min
  • serves 0

Smooth gazpacho made with heirloom tomatoes and a delicious deviled egg salad.

6 Ratings
Directions for: Gazpacho with Crab Salad



2 lb(s) 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

¾ cup extra-virgin olive oil

¼ cup sherry vinegar

¼ tsp hot sauce, or to taste

Deviled Crab Salad

½ lb(s) Dungeness crabmeat

½ cup mayonnaise

2 tsp Old Bay seasoning

2 tsp Dijon mustard

2 Tbsp scallions, thinly sliced

2 Tbsp celery, finely diced

2 Tbsp chive, finely diced

1 pint heirloom cherry tomatoes, quartered

4 Tbsp basil, finely chopped

3 Tbsp olive oil

2 Tbsp sherry vinegar

Herb Pesto

1 ½ cup fresh basil leaves

½ cup pine nuts, toasted

½ cup freshly grated Parmesan cheese

¼ cup Italian parsley leaves

¼ cup scallions

2 garlic cloves, peeled

⅓ cup extra-virgin olive oil




1. Stir together all of the ingredients and season with salt and freshly ground black pepper.

Deviled Crab Salad

1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, celery and chives. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.

2. In a small bowl, toss the tomatoes, basil, olive oil and sherry vinegar together. Season well, with salt and freshly ground black pepper.

Herb Pesto

1. Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste, with salt and pepper.


1. Place a teaspoon of the herb pesto on the bottom of a soup plate. Spoon the Dungeness crab salad in the center of the bowl. Pour the chilled gazpacho around the crab salad.

See more: Salad, Soup, Tomatoes, Shellfish, Eggs/Dairy, No-Cook


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