Summer Gazpacho Recipe

This savory summer sipper from Executive Chef Raoul Whitaker of David Burke Kitchen, tucked into The James Hotel in SoHo, stars crabmeat and avocado.

Summer Gazpacho

Serves 4-6 people


For Gazpacho:
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)
.5 jalapeno
3oz evoo
1oz sherry vinegar or good red wine vinegar

For Garnish:
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.

christina vercelletto

christina vercelletto

Christina Vercelletto is a lifelong south-shore Long Islander. She currently resides in Babylon with her husband, three children, and a morbidly obese calico. A media veteran, Christina has held editorial positions at Babytalk, Parenting, Scholastic Parent & Child, Woman's Day, and Davler Media. Her work has appeared in numerous national publications, including Redbook, Rachael Ray, Good Housekeeping, FamilyFun, and The Huffington Post. She's been a frequent guest on Today, The View, and Good Morning America.