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Portuguese White Gaspacho

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Margi Cintrano View Drop Down
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    Posted: 28 June 2019 at 14:46


One of the most famous summer gazpachos in Portugal is the Crab and Port gazpacho. 
It is an utterly sublime summer gem .. 

Here are the ingredients and how to´s:

180 Grams Day old rustic bread cubes
85 grams of unsalted blanched almonds
1 small fennel bulb with fronds, core eliminated and sliced into tiny stalks 
64 grams of sweet Green scallion 
1 / 2  Cucumber - de-seeded and peeled and sliced finely into diced cubes
4 oregano sprigs fresh 
60 Ml.  Portuguese or Spanish  Evoo

3 tblsps.  White wine vinegar
salt and black pepper freshly ground to taste
180 Grams of wild crab meat removed from  Shell and drained
1 / 2 small orange traditional carrot ( peeled and diced finely )
1/ 2 stalk of celery diced finely ( peel outer layer )
1 tablespoon of Port 
1 tiny dried red chili pepper crumbled 
Mayonnaise:  50 grams approx .. 

A stand up mixer, blender or  food processor shall be necessary
Tall tulip or Martini glasses for serving 

1)  Soak the bread cubes in cold wáter for 5 minutes and squeeze out all the wáter with hands.
2)  Toss the almonds into a blender and pluse to a fine poder. Drop in the fennel, scallion, cucucmber, oregano, and 50 to 60 grams of cold wáter. Add the wet bread, Evoo, Vinegar, and whirl the blender again until the mixture is as smooth as posible. Put the blender cannister ( lid ) on and refrigerate for approx.  3 hours .. 
3) Now toss the crab meat, carrot, celery, Port and chili pepper in a small bowl and refrigerate.
4)  When ready to serve,  fold the mayonnaise into the crab mixture and season. If you wish it more creamier -- add a little more mayonnaise. Add the wet bread concoction to the crab concoction and combine well ..  Add addition Mayonnaise and a bit of ice cold wáter if too thick.
5)  When the crab concoction and concoction number one are in a blender.  Then pour into a pitcher.  Now make a small bed of spinach greens or lettuces or kress, and in center place a tulip or Martini glass and and pour the crab gazpacho.

Serve with greens and red ripe tomato. 

Quite lovely ..  Serve with a Portuguese White Wine, called Verdeho .. Or Albariño from Galicia. 


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 July 2019 at 16:26


This is a true treat.


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2019 at 15:34

Yes, this is from Porto, Portugal in northern Portugal.  

Restaurant Casa d´Oro 
Rua do Ouro 797
Porto, Portugal  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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