Gazpacho with Crab Meat

Gazpacho with Crab Meat

A Spanish-style soup with a Maryland twist!
Author: Chef Kevin of Myth & Moonshine


  • 2 slices crustless, day-old bread (cubed)
  • 1/2 Tbsp minced fresh garlic
  • 1 Tbsp salt
  • 2 Beefsteak tomatoes
  • 1/4 green pepper, diced
  • 4" section of seeded, peeled cucumber
  • 1/2 Tbsp red wine vinegar
  • 1 Tbsp sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 1 cup cold water
  • Old bay
  • Local crab meat


  • Soak bread cubes in water for 15 minutes.
  • Squeeze excess water from bread and add to food processor along with all other ingredients reserving oil and water.
  • Puree until smooth.
  • With food processor on, emulsify oil into gazpacho by adding in a slow steady stream.
  • Blend in water.
  • Chill overnight and serve topped with a dash of old bay and fresh, local crab.
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