Weeknight Dinner :: Gazpacho & Crabcakes

While weeknight dinners in general should be pretty quick and easy, summer versions should be even more so.  Which is why gazpacho is the perfect antidote to the heat (not that we get too much of that here in SF, but I can pretend).  Just as the sun heats up, tomatoes peak – making them the perfect dinner.

The gazpacho that I keep in rotation year after year is from Jose Andrés, a fabulous Spanish chef {with equally great restaurants from D.C. to L.A.), so have seen no reason to deviate.  Sometimes I get a little fancy with the garnish, sometimes I just chop up what ever didn’t make it in the blender.

What’s great is a large batch keeps for a few days, so lunch and tomorrow’s dinner are ready at once, with nary a stove in sight.

But seeing that I am not a gal who can be filled on cold tomato soup alone, I need a little something else too.

On a weekend and with friends, paella often fits that bill, but during the week, quick garlic shrimp more often make it to the plate.  Which was the plan here, except when I went to buy some shrimp on my way home Tuesday night, I spied these cute little crab cakes ready to go.  I don’t often buy pre-made items in the butcher/fish case, but I may be rethinking that plan.  A quick little fry (in a non-stick skillet, to reduce the oil) plus a basic green salad added at the end, and my ideal summer dinner was ready in minutes.

If you have the time or inclination to make your own crab cakes, here are two versions I want to try soon.  The ladies of Canal House have one that specifically calls for canned crab, which turns them into an anytime-pantry-basic, and this recipe from Food 52 forgoes the bread crumbs, keeping the emphasis rightly on the crab.

And in true weeknight fashion, it was enjoyed from the couch and coffee table, catching up on Sunday night’s Newsroom.

–

Jose Andres’s Gazpacho
adapted from From Tapas: A Taste of Spain in America by José Andrés with Richard Wolffe via Delish
(reprinted from 2010 post, minus the shrimp skewers)

Serves 4

Notes: My only main deviations from Mr. Andrés’ version was the addition of onion and more vinegar – both personal preference.  

You will notice that many gazpacho recipes call for the addition of bread.  I prefer the versions without, and save the bread for a crunchy garnish.

Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender.  Add cucumber, onion, bell pepper, garlic and 1½ tablespoons vinegar to the tomatoes and blend until the mixture becomes a thick liquid.  If you need a more liquid to get the blender going, add a bit of the oil.  Taste for acidity – this will depend on the tomatoes (more sweet or more acidic) and add a bit more vinegar if needed.  Season to taste with salt.  Add remaining oil and give it another quick whirl in the blender.  Check again for seasoning.

Transfer gazpacho to a pitcher (or other container) and place in the refrigerator to cool for at least an hour, preferably overnight.  (When pressed for time, I transfer to the freezer, which finishing the rest of dinner).

While the soup is cooling, prepare chop the remaining cucumber and bell pepper.  If feeling fancy, shave the cucumber with a vegetable peeler for ribbons rather than cubes.  Toast bread and/or make quick croutons in the oven.

To serve, add chilled gazpacho to bowls or cups and top with garnishes.  Finish with a light drizzle of olive oil and a few drops of sherry vinegar, and a light sprinkling of good flaky salt.