Appetite For Instruction: Gazpacho With Jumbo Lump Crab
Don't expect some brothy bore from this gourmet guy, though. His Tabasco-spiked, cumin-scented rendition of this cold tomato-based classic is a riot of intense flavors and textures. And because he's in the business of creating luxury on a plate, he just couldn't resist topping off his creation with a final flourish of rich, sweet jumbo lump crabmeat.
Not that we had any objections.
2 cups tomato juice
Splash of extra virgin olive oil
¼ tsp. Kosher salt
1/8 tsp. ground cumin
¼ tsp. fresh garlic, minced
1 ½ tbsp. Sherry wine vinegar
1 tbsp. fresh basil, finely chopped
¼ tsp. Tabasco
1/8 tsp. Worcestershire sauce
(Lest you be intimidated by this soup's many components, Chef Johnson assures us "It is very easy.")
4 oz. lump crabmeat (picked through for shells)
¼ tsp. fresh cilantro, finely chopped
1/8 tsp. lime zest
1 tbsp. extra virgin olive oil
pinch of fresh ground pepper
Sommelier Jason Hisaw suggests dialing up the fine dining volume by pairing Johnson's soup with a 2008 Rose of Malbec from Crios de Susana Balbo of Argentina. Now that might almost make you look forward to the next heat wave.