Green Tomato Gazpacho with Crab

Think gazpacho but green. This recipe combines king crab meat with green tomatoes, or tomatillos, to give a fresh taste to a classic dish.
Photo by Sang An

Courtesy Doug Psaltis, chef/partner, Booth One, Chicago

This clever soup serves up classic gazpacho flavors in a verdant hue. Some heirloom tomatoes are green when ripe, but the green tomatoes called for here are just unripe common varieties. You can substitute tomatillos when green tomatoes aren’t available, just add a teaspoon of sugar.

Chef Doug Psaltis
Chef Doug Psaltis / Illustration by Brian Clark

Chef Doug Psaltis

Psaltis worked with top chefs like Alain Ducasse, Thomas Keller and David Bouley before he opened a series of beloved Chicago restaurants. Booth One, his latest, is a reinvention of the legendary Pump Room at the Ambassador Chicago hotel. There, Psaltis serves updated fine-dining classics as well as creations that reflect the vegetable-forward and globally influenced direction of modern American cuisine.

Beat the Summer Heat with These Chilled Soups
Ingredients
  • 1 pound green tomatoes, chopped
  • 1 large cucumber, peeled, seeded and chopped
  • 2 scallions, chopped
  • 1 clove garlic, chopped
  • ½ cup fresh breadcrumbs, soaked in ½ cup water
  • ½ cup extra-virgin olive oil
  • 1½ cups packed baby spinach
  • Salt, to taste
  • 1 tablespoon fresh lemon juice
  • 8 ounces fresh king crab meat
Directions

Blend tomatoes, cucumber, scallions, garlic, breadcrumbs and ¼ cup olive oil until smooth. Add spinach and lemon juice, and purée until silky. Add salt, to taste. Refrigerate.

Serve in shallow bowls topped with crab and drizzled with remaining olive oil. Serves 4.

Pair It

Dürnberg 2015 Tradition Reserve Grüner Veltliner (Weinviertel). “Grüner does translate to green,” says Seth Wilson, head sommelier at Booth One. “This wine exhibits fresh lime and youthful orchard fruits, but resting on its lees for 10 months gives it a beautiful yeastiness to complement the breadcrumbs blended into the soup. Secondary flavors of cucumber, white radish and white pepper heighten the savory, spicy and herbaceous flavors.”

Published on May 16, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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