Spiced Heirloom Tomato “Gazpacho” Consommé with Gulf Crab

    Adam Paul
    City Kitchen Catering

    • 30 minutes (active time)
    • Serves 8

    This dish is very versatile in Houston, as it stands up to the temperature outside in summer – as well as being a first course that will lighten up a menu with a heavy, cooler-weather entrée and dessert.” – Adam Paul, City Kitchen Catering

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    Ingredients

    Tomato Consommé

    • 3 heirloom tomatoes
    • 1 English cucumber, peeled and roughly chopped
    • 1 ancho chili, toasted and torn
    • 1 shallot, peeled
    • 2 garlic cloves, peeled
    • 1/4 cup sherry vinegar
    • 2 Tbsp salt

    Gazpacho Mince

    • 3/4 cup heirloom tomato, peeled, de-seeded, and minced
    • 1/2 cup English cucumber, peeled and minced
    • 1/4 cup roasted poblano pepper, peeled, de-seeded, and minced
    • 1/4 cup roasted red pepper, peeled, de-seeded, and minced
    • 1 Tbsp chives, sliced very finely
    • 1/2 lemon (Meyer), zested
    • 2 tsp sherry vinegar
    • 1 Tbsp extra-virgin olive oil
    • salt, to taste

    Crab Meat

    • 1 Jumbo or Colossal crab meat
    • 2 Tbsp extra-virgin olive oil
    • salt and white pepper, to taste

    Toasted Sourdough

    • 8 slices sourdough bread
    • 1/4 bunch flat leaf parsley, minced
    • 1/2 cup extra-virgin olive oil
    • salt, to taste

    Directions

    Tomato Consommé

    1. Put all the ingredients for the tomato consommé into a food processor and pulse together. Allow to drain overnight or 12 hours in a sieve lined with cheesecloth and lightly cover with plastic wrap into a non-reactive vessel. This can be done 24-72 hours in advance.
    2. When ready for service, pour consommé into a pitcher and reserve.

    Gazpacho Mince

    1. Combine all ingredients and gently fold together before serving.

    Toasted Sourdough

    1. Preheat oven to 325℉.
    2. Mince flat leaf parsley and fold into olive oil.
    3. Cut bread in half on bias on a lightly oiled pan or silpat-lined pan. Liberally brush bread pieces with olive oil and parsley mixture. Toast in oven for 7-10 minutes, or until desired color. Serve 2 pieces per person.

    Assembly

    1. Spoon 2-3 tablespoons of minced vegetables into a bowl.
    2. Lightly place 2 oz of crab meat on to vegetable, as to limit the vegetables from spreading.
    3. Add 2 wedges of the toasted sourdough to the rim of the bowl or serve on the side.
    4. Have the consommé chilled in a pitcher and poured table-side into bowls for guests to see the dish come together in front of their eyes.

    Support Your Local Chef

    City Kitchen Catering

    8101 Airport Blvd, Suite 21
    Houston, TX 77061  |  Map

    City Guide Details

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