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If you think it’s too hot for soup, think again!

Chef Ana Gonzalez from Bleu Restaurant at The Westin Hotel is here with a soup and salad combo that won’t heat up your kitchen!

 

Yellow Summer Gazpacho with Jumbo Lump Crab Salad

Gazpacho

Ingredients Cooking method

6 medium size yellow tomatoes

1 English cucumber, peeled

½ sweet onion

1 yellow pepper, cored and seeded

1 garlic clove

½ cup white grape juice

2 tbsp white wine vinegar

Salt and pepper to taste

1 pinch of red pepper flakes

2 tablespoons of extra virgin olive oil

Garnish

Extra virgin oil, parsley or Crab salad (optional).

Cooking method

In a large blender put all the ingredients and pureed until liquefied, adjust

salt and pepper to taste.  Set aside in a refrigerator for at least an hour.

Served chilled and garnish with olive oil.

Crab salad

½ pound of jumbo lump crab meat

2oz of lemon aioli

1 stalk of celery

1 pinch of fennel dust

Salt and pepper to taste

In a mixing bowl add all the ingredients mix very carefully to keep the crab

meat in lumps.  Adjust salt and pepper and finish with a dust of lemon zest

and a squeeze of the juice.

 

 

 

Bleu Restaurant