Charleys Crab Gazpacho Recipes
CHARLEY'S CRAB GAZPACHO
NOTE TO THOSE WONDERING WHERE THE CRAB IS: Charley's Crab is a restaurant. This is not crab gazpacho but the gazpacho served at Charley's Crab restaurants. It's the best I've ever eaten. Try it, you'll love it. This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. Tastes great all year as it uses canned tomatoes. Fabulous as a first course or a main dish with some grilled shrimp thrown in. Garnish with a dollop of sour cream, a few croutons and a cucumber spear. NOTE: This makes a huge recipe. EDITED TO ADD: Because Alan Leonetti is leaving retaliatory feedback on many of my recipes, I'd like to state here that CHARLEY'S CRAB is a RESTAURANT. I'd guess the crab is there. There is not supposed to be any crab in this recipe. It is exactly as the restaurant serves it and it is AWESOME, one of the most frequently ordered soups they offer.
Provided by PookeyLumLum
Categories Vegetable
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Serve chilled with a dollop of sour cream, a few croutons and a cucumber spear, if you wish.
Nutrition Facts : Calories 127.4, Fat 8.6, SaturatedFat 1.4, Sodium 522.8, Carbohydrate 12.9, Fiber 1.9, Sugar 8.8, Protein 2
CHARLEY'S CRAB MARTHA'S VINEYARD SALAD RECIPE RECIPE
Provided by á-1515
Number Of Ingredients 6
Steps:
- Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.
SHRIMP AND CRAB GAZPACHO
For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.
Provided by Kittencalrecipezazz
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
- Dice peppers and green onions.
- In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
- (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
- Chill for 2 hours.
- Ladle into small soup bowls.
- Cut the shellfish into bite-size pieces, and divide equally among the bowls.
- Top with croutons, and freshly ground black pepper.
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