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Yellow tomato and charred-pineapple gazpacho

BT Toronto | posted Tuesday, Jul 16th, 2013

Yellow tomato and charred-pineapple gazpacho

Yields 1 litre


  • 4 ea, Yellow tomatoes, quartered
  • ½ ea, Pineapple, sliced
  • 2ea, Shallots, chopped
  • ½ bunch, Cilantro, chopped
  • 1 cup, Orange juice
  • ¼ cup, Lemon juice
  • 1 ea, Garlic, clove
  • 1 cup, Crab meat
  • 1 tbsp, Yellow bell pepper, small dice
  • 1 tsp, Ginger, small dice
  • 1 tsp, Lemon juice
  • 1 cup, Baby arugula
  • ½ cup, Basil
  • 1tsp , Lemon juice
  • ½ cup, Canola oil


  1. For the gazpacho: Char pineapple slices on a grill to intensify. Let cool at room temperature.  In a blender add all remaining ingredients and blend until smooth. Season with salt and white pepper. Strain through a colander to achieve a smooth texture. Reserve in the refrigerator.
  2. For crab mix: In a mixing bowl combine all ingredients and season with salt and pepper accordingly.
  3. For pesto: In a food processor add basil arugula and lemon. Pulse until just incorporated.  Blend while adding oil to emulsify. Season with salt and pepper accordingly.
  4. To serve: In a bowl place a small ring mold into the centre. Stuff with crab mixture. Remove mold and pour gazpacho until ¾ of the way up the crab mix. Garnish soup with arugula basil pesto and enjoy!

Courtesy Christian Pritchard

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