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Reprinted from The Edge 2000.2001
Gazpacho garnished with jumbo lump crabmeat, chives and sour cream

Photo by Gayle T. Tiller

SERVES SIX

• 2 each red, yellow & green peppers, seeded and quartered
• 2 small yellow squash, halved and cut into 3” lengths
• 3 carrots, peeled, halved, and cut into 3” lengths
• 1 head garlic, cloves separated, paper intact
• 1 cucumber, peeled, seeded and diced
• 2 jalapeno peppers, seeded and minced
• 2 stalks celery, diced
• 1 small onion, diced
• 2 quarts tomato juice
• olive oil
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro
• 4 tablespoons fresh flat leaf parsley

• ½ pound jumbo lump crabmeat, picked for shells
• ½ cup sour cream
• fresh chives, diced

Prepare grill.
Place garlic cloves on a piece of foil, sprinkle with olive oil, season with salt and pepper, and create a packet, sealing the foil. Place on outside edge of grill rack and grill for 10 to 15 minutes, or until cloves are soft. Toss peppers and squash with 2 tablespoons olive oil and grill until pepper skin is charred. Allow all vegetables to cool; when cool, peel charred skin off peppers and combine all ingredients (except crab, sour cream and chives) in a blender. (For our dinner, we used Black & Decker’s Party Mate™, a battery-operated blender.) Blend in batches until mixture is smooth and season to taste.

TO SERVE: Pour into bowls or glasses and top each with a spoonful of sour cream, 2 to 3 tablespoons of crab and a sprinkling of diced chives.

Wine Picks:
Navarro Gewurtzraminer, Anderson Valley, California, $20
Jermann Pinot Grigio, Friuli, Italy, $32
Adelsheim Pinot Blanc, Oregon, $14
Ca’ del Solo Il Pescatore, Santa Cruz, California, 1997, $16



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