Union Square Green Gazpacho Recipe
Peekytoe Crab, Honeydew, Filone Crouton
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Ingredients
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Gazpacho
Crab Topping
Honeydew Puree
Filone Crouton
Method
Gazpacho Preparation
- 1
Blend the Ingredients
In a blender, combine cucumbers, tomatoes, green bell pepper, green onions, parsley, garlic, lime juice, olive oil, vegetable broth, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
Crab Topping Preparation
- 2
Honeydew Puree Preparation
- 3
Puree the Honeydew
In a blender, puree the honeydew melon with mint and lime juice until smooth. Set aside.
Crouton Preparation
- 4
Prepare the Croutons
Preheat oven to 375°F (190°C). Toss the cubed filone bread with olive oil and salt. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
Assembly
- 5
Serve the Gazpacho
Pour the green gazpacho into bowls, drizzle honeydew puree on top, and add a spoonful of crab mixture. Garnish with filone croutons.