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White Gazpacho with Crab-Basil Salad

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Recipe by Elizabeth Brown
Course Soup
Servings 12 cups
  • 4 cups chicken stock, chilled
  • 2 cups sour cream
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Tabasco
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces yellow tomato, small dice
  • 8 ounces red tomato, small dice
  • 6 ounces orange bell pepper, small dice
  • 12 ounces English cucumber, small dice
  • 6 ounces peeled jicama, small dice
  • 2 ripe but firm avocadoes, small dice
  • kernels from 2 ears sweet corn, cooked, cooled and cut off the cobb
  • 3 scallions, thinly sliced
  • ¼ cup chopped cilantro
  • ¼ cup chopped basil
  • ¼ cup roasted and salted sunflower kernels
  • Crab-basil Salad (recipe follows)  
    Whisk together chicken stock, sour cream, vinegar, Tabasco, salt and pepper in a large bowl until smooth. Fold in tomatoes, bell pepper, cucumber, jicama, avocado, corn, scallions, cilantro and basil. Taste for seasoning, cover, and chill until very cold. Just before serving, stir in the sunflower kernels. Top each portion with some of the Crab-Basil Salad.
Crab-Basil Salad
  • 1 pound jumbo lump crab meat, picked over for shells
  • 3 tablespoons Agrumato extra-virgin olive oil pressed with lemons or 3 tablespoons extra-virgin olive oil with a squeeze of fresh lemon juice
  • ½ cup basil chiffonade
  • salt and pepper to taste  
    Gently fold all ingredients together. Taste for seasoning, cover, and chill until very cold.