Portuguese White Gazpacho with Crab

Ingredients

For the white gazpacho

  • 1 1/2 cups 3/4-inch cubes of day-old rustic white bread, crust removed
  • 2/3 cup (3 ounces) unsalted blanched whole almonds
  • 1 small fennel bulb (about 6 ounces), stalks and core removed, bulb chopped; reserve a few of the frilly fronds for garnish
  • 1/2 cup chopped sweet onion
  • 1/2 seedless English cucumber, peeled and chopped
  • Leaves from 4 fresh oregano sprigs
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper

For the crab salad

  • 1 1/2 cups jumbo lump crabmeat, picked over and drained well
  • 1/2 small carrot, peeled and minced
  • 1/2 stalk celery, minced
  • 1 tablespoon brandy or tawny Port
  • 1 teaspoon Piri-Piri Sauce, or store-bought hot sauce, or to taste
  • 1/3 cup plain Maionese de Leite, or more if needed
  • Kosher salt and freshly ground black pepper
  • 2 cups tender baby salad greens (optional)

Preparation

Click here for preparation method.

Thanks! You've already liked this