Charleys Crab Gazpacho Recipes

CHARLEY'S CRAB GAZPACHO

Charley's Crab Gazpacho image

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

Ingredients

2 cucumbers, peeled and diced
2 green peppers, diced
1 medium onion, diced (I use white or Vidalia)
2 garlic cloves, minced
1 bunch parsley, chopped (I use Italian flat leaf)
1 (28 ounce) can diced tomatoes
4 cups tomato juice
1 1/2 cups Italian dressing (Use Wishbone.)
salt and pepper (I only use pepper. No salt needed in my opinion.)

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

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Cold Tomato Soup with Fresh Crab Gazpacho Relish image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup fresh lime juice
4 large red tomatoes, peeled, seeded and coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
2 cups canned tomato juice
1 medium cucumber, peeled, seed and diced
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, minced
3 cloves garlic, coarsely chopped
1/2 cup chopped cilantro
4 slices good-quality white bread, crusts left on
Salt and freshly ground pepper
1 pound lump crab meat, picked over
1 red bell pepper seeded and diced
1 green bell pepper, seeded and diced
1 cucumber, peeled and diced
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
Combine all ingredients in a bowl and season with salt and pepper to taste.

CHARLEY'S CRAB MARTHA'S VINEYARD SALAD RECIPE RECIPE

Charley's Crab Martha's Vineyard Salad Recipe Recipe image

Provided by á-1515

Number Of Ingredients 6

Ingredients

1 head bibb lettuce (about 8 ounces total), washed and dried well
1/2 head red leaf lettuce (about 6 ounces total), washed and dried well
3/4 cup Charley's Crab Raspberry-Maple Dressing (recipe link below)
1/4 cup crumbled blue cheese
12 rings red onion, each about 1/4-inch thick
3 Tablespoons pine nuts, toasted (see Note)

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.

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

SHRIMP AND CRAB GAZPACHO

Shrimp and Crab Gazpacho image

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

Ingredients

12 fresh ripe tomatoes, peeled and seeded
3 -4 cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
1/2 cup yellow bell pepper, diced small
1/2 cup red bell pepper, diced small
1/2 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
3/4 cup green onion (white part only)
3 cups cucumbers, peeled,seeded and diced
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt, to taste
1/2 lb small shrimp, cooked and chilled
1/2 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
crouton, for garnish

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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