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Tempura Soft Shell Crab & Roasted Pepper Gazpacho

Tempura Soft Shell Crab & Roasted Pepper Gazpacho


  • 10 Ea Crab Soft Shell
  • 12 oz Pepper Bell Orange
  • 12 oz Pepper Red Whole
  • 1 Ea Cucumber Select Whole
  • 6 Ea Tomato Round
  • 1 oz Garlic
  • 4 oz Oil Olive Pomace
  • 4 oz Vinegar White Wine, Champagne Style
  • 2 oz Basil Tops
  • Each Avocado Hass Green
  • 4 oz Sour Cream
  • 8 oz Batter Tempura Mix


  1. Roast peppers and the tomatoes until they’re charred in appearance in a 400°F oven with the olive oil 10-15 minutes or until desired char. Let chill; remove peppers to separate tray to remove skin, stems and seeds. Save oil that peppers and tomatoes were roasted in to flavor the gazpacho.
  2. Dice the garlic and cucumber and add to the pepper tomato and olive oil from roasting pan. Add basil and about half the vinegar and puree; smooth with some remaining texture. Add more vinegar and salt and pepper to desired taste.
  3. Avocado crema: Blend the avocado and sour cream until smooth; add salt to taste.
  4. Dip crab in tempura batter, shake off excess and fry until done. Plate up – a wide bowl of soup topped with the crab only slightly submerged on one side topped with a quenelle of avocado crema on crab. Additional garnish suggestions: julienned cucumber, smoked paprika, pepilas and/or cumin oil.

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