• Ingredients: 26
  • Serves: 4

Green gazpacho with coarsely chopped seeded peeled cucumbers, chopped romaine lettuce, coarsely chopped green bell pepper, coarsely chopped onion, olive oil, sherry wine vinegar, coarsely chopped fresh cilantro, garlic clove, minced, cubed crustless white bread, water, thinly sliced romaine lettuce, fresh crabmeat, minced fresh chives, additional olive oil.

Ingredients

For pumpkin-seed sauce

  • 2 1/2 cups shelled pumpkin seeds*
  • 2 3/4 cups canned low-salt chicken broth

For tomato-habañero sauce

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth.

    For this step you will need

  2. Step 2 Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.

    For this step you will need

Nutrition information

Calories 167 Carbohydrates 11 g (4%)
Fat 11 g (17%) Protein 5 g (11%)
Saturated Fat 2 g (8%) Sodium 148 mg (6%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 8 g Cholesterol 16 mg (5%)