Food Recipe

Table of Contents

White Gazpacho with Corn and Crabmeat: A Cool Symphony of Summer Flavors

There are certain dishes that transport you back in time, evoking memories with just a single taste. For me, this White Gazpacho is one of those culinary anchors. I vividly recall the thrill of discovering this recipe in the pages of Gourmet magazine years ago, a treasure I subsequently lost to the chaos of my recipe clippings. It wasn’t until a dear friend, bless her organized soul, unearthed it from her digital archives that this elegant, chilled soup graced my table once more. Its deceptive simplicity belies a depth of flavor that truly captures the essence of a sun-drenched afternoon, making it an enduring favorite in my kitchen.

Recipe Overview

Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 80 minutes (plus chilling time)
Servings: 8
Yield: Approximately 2 quarts
Dietary Type: Dairy-Free

Ingredients

This recipe is a beautiful balance of textures and tastes, with the cool, refreshing soup serving as a canvas for the vibrant corn and crab topping.

For the White Gazpacho:

6 ounces smoked almonds
3 garlic cloves, peeled
1 ½ teaspoons sea salt
1/3 cup wine vinegar
1 loaf French bread, day-old is ideal, crust removed
2 quarts very cold water
3/4 cup olive oil
1 cup corn (fresh, frozen, or canned, drained)
1 cup green seedless grapes

For the Crab Mixture:

2 cups green seedless grapes, halved
3 teaspoons olive oil
2 cups grape tomatoes, halved
1 cup corn (fresh, frozen, or canned, drained)
1 cup lump crabmeat, picked over for shells

Equipment Needed

Food processor or blender
Fine-mesh sieve
Large bowl
Baking sheets
Whisk

Instructions

The beauty of this gazpacho lies in its ease of preparation, allowing the flavors to meld beautifully as it chills. The cooking of the grapes and tomatoes adds a delightful caramelized sweetness that contrasts with the cool soup.

Begin by preparing the base of the gazpacho. In your food processor or blender, combine the smoked almonds, garlic cloves, and sea salt. Process until the mixture is finely ground.
Next, add the wine vinegar to the almond mixture and process again until well incorporated.
Tear the crustless French bread into pieces and soak them in 2 quarts of very cold water. Allow the bread to soften for a few minutes.
Wring out the excess water from the soaked bread, reserving the soaking water. Add the damp bread to the food processor with the almond mixture.
Process the bread and almond mixture until it forms a fine paste. With the motor running, slowly drizzle in the olive oil.
Add 1 cup of the reserved soaking water to the processor and process until the soup is smooth. Transfer this almond paste mixture to a large bowl.
Now, prepare the components for the soup’s refreshing texture. In the cleaned food processor, combine the 1 cup of corn and 1 cup of green seedless grapes. Puree them until smooth.
Stir this corn and grape puree into the almond mixture in the large bowl.
Begin to thin the soup. Whisk in enough of the remaining reserved water to achieve a consistency that is slightly thicker than you desire for serving. The soup will thicken as it chills.
For a silken texture, press the soup through a fine sieve. Press firmly on the solids remaining in the sieve to extract as much liquid as possible, then discard the solids.
Now, it’s time for the soup to develop its flavors. Chill the soup thoroughly in the refrigerator.
While the soup chills, prepare the vibrant topping. Preheat your oven to 400°F (200°C).
Line two baking sheets with parchment paper.
In a medium bowl, toss the halved grapes with 1 teaspoon of olive oil. Spread them in a single layer on one of the prepared baking sheets.
In the same bowl (no need to wash), toss the halved grape tomatoes with the remaining 2 teaspoons of olive oil. Spread them in a single layer on the other baking sheet.
Bake the grapes and tomatoes, switching the position of the pans halfway through the baking time. Bake until they are wrinkled and slightly caramelized, which should take approximately 30 minutes. Keep a watchful eye to prevent burning.
Once baked, transfer the roasted grapes and tomatoes to a large bowl.
Toss in the 1 cup of corn and the 1 cup of lump crabmeat. Gently combine these ingredients.
Just before serving, stir the chilled gazpacho. Ladle the soup into chilled bowls.
Carefully divide the crab mixture evenly among the bowls of gazpacho.

Expert Tips & Tricks

The Almonds are Key: Using smoked almonds is crucial for the distinctive flavor of this white gazpacho. If you absolutely cannot find them, consider lightly toasting regular almonds and adding a tiny pinch of smoked paprika, though the smoky depth will be different.
Bread Matters: A day-old, crustless French bread will absorb the water beautifully and break down into a smooth paste. Avoid very fresh, soft bread, as it can make the soup gummy.
Water Temperature: Using very cold water is essential for that signature chilled gazpacho texture and to help the almonds and bread emulsify properly.
Sieving for Smoothness: Don’t skip the sieving step if you desire a perfectly smooth, refined soup. It removes any lingering almond skins or fibrous bits from the bread.
Roasting the Topping: Roasting the grapes and tomatoes concentrates their natural sugars, adding a lovely sweetness and a slightly jammy texture that is a delightful counterpoint to the cool soup. Watch them carefully during the last 10-15 minutes, as they can go from perfectly caramelized to burnt quite quickly.
Crabmeat Quality: Use the best quality lump crabmeat you can find. It makes a significant difference in the flavor and texture of the topping. Freshly picked crab is always best.

Serving & Storage Suggestions

This White Gazpacho is best served ice-cold, making it the perfect antidote to a warm summer day. Ladle it into pre-chilled bowls to keep it at its refreshing best. The vibrant corn and crab mixture should be spooned generously over the soup just before serving to maintain its fresh appeal. A drizzle of good quality olive oil and a sprinkle of fresh chives or a few sprigs of dill can add an extra touch of elegance and freshness.

Leftovers of the White Gazpacho soup base can be stored in an airtight container in the refrigerator for up to 2-3 days. It may thicken further as it chills, so you might need to whisk in a tablespoon or two of cold water before serving. The crab mixture is best enjoyed the day it’s made, as the crabmeat can lose its delicate texture if stored for too long. It’s not recommended to freeze the gazpacho as the texture of the emulsified almonds and bread can be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	560.4 kcal
Calories from Fat		58%
Total Fat	36.4 g	55%
Saturated Fat	4.7 g	23%
Cholesterol	0 mg	0%
Sodium	868.5 mg	36%
Total Carbohydrate	53 g	17%
Dietary Fiber	6.1 g	24%
Sugars	15.1 g	60%
Protein	11.1 g	22%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While this recipe is spectacular as is, you can certainly play with its components:

Nut-Free: For a nut-free version, you could experiment with using soaked and pureed white beans (like cannellini) or sunflower seeds as a base, though the flavor profile will change significantly.
Vegetarian: Omit the crabmeat and add a generous amount of finely diced, grilled halloumi cheese or roasted cauliflower florets for a vegetarian alternative.
Herbaceous Notes: Consider adding a handful of fresh parsley or mint to the gazpacho base during processing for an added layer of freshness.
Spicy Kick: For those who enjoy a little heat, a small pinch of cayenne pepper or a finely minced serrano chili could be added to the gazpacho base.

FAQs

Q: Can I make this gazpacho ahead of time?
A: Yes, the gazpacho soup base can be made up to 2 days in advance and stored in the refrigerator. It will thicken as it chills. The crab mixture is best prepared closer to serving time.

Q: What kind of bread works best for this recipe?
A: A day-old, crusty bread like French baguette or ciabatta is ideal as it will absorb the water better and break down into a smoother paste.

Q: How do I ensure the gazpacho is perfectly smooth?
A: Thorough processing in a good quality food processor or blender, followed by pressing the mixture through a fine-mesh sieve, are key to achieving a silky-smooth gazpacho.

Q: Can I use canned crabmeat?
A: While fresh or frozen lump crabmeat is preferred for its texture and flavor, good quality canned lump crabmeat can be used in a pinch. Ensure it’s well-drained.

Q: What is the role of the roasted grapes and tomatoes?
A: Roasting concentrates the sugars in the grapes and tomatoes, adding a delightful sweet and slightly jammy element that beautifully contrasts with the cool, savory gazpacho.

Final Thoughts

This White Gazpacho with Corn and Crabmeat is more than just a soup; it’s an experience. It’s a testament to how simple, fresh ingredients, when treated with care, can create something truly extraordinary. I encourage you to embrace the seasonality of the corn and grapes and let this dish be the star of your next summer gathering or a refreshing lunch for yourself. Don’t hesitate to share your creations and any delightful variations you discover. I’m always eager to hear how this recipe finds its place at your table.

White Gazpacho With Corn and Crabmeat Recipe