CRAB SALAD TOWER WITH WHITE GAZPACHO
Recipe by The Spot Gourmet
Gazpacho: In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.
Crab Salad: In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.
Mango Salsa: In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeño pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.
To assemble: Seed, peel, and slice 1 mango and 1 avocado. Place 1 (3×2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.
To serve: Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.