This savory summer sipper from Executive Chef Raoul Whitaker of David Burke Kitchen, tucked into The James Hotel in SoHo, stars crabmeat and avocado.
Serves 4-6 people
4 large heirloom tomatoes
1 roasted red bell pepper
3 cups watermelon
5 sprigs cilantro
15 leaves of fresh basil
.25 cup red onion
2 cucumbers (peeled)
3 garlic cloves (peeled)
1oz sherry vinegar or good red wine vinegar
1 avocado (diced)
2 cups sourdough bread croutons
1 cup crab meat, cleaned
Roughly chop all Gazpacho ingredients and place in a bowl to marinate with evoo and vinegar for about 2 hours or, if time allows, overnight.
Place the marinated ingredients in a blender and blend until smooth. Season lightly with salt and pepper and pour into a pitcher to keep cold until ready to serve.
Pour gazpacho into a bowl and garnish with avocado, croutons and crab meat.