"Hunger is the best sauce in the world."--Cervantes

Gazpacho Soup with Crab Timbale Recipe

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This recipe for Gazpacho Soup with Crab Timbale, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Dentler Laughery
Added: Sunday, July 8, 2007


10 large roma tomatoes seeded and chopped,(or 2-14 oz cans stewed tomatoes
1 c. peeled, chopped, diced cucumber
1 c. seeded and chopped green pepper
1 c. seeded and chopped red pepper
1 clove garlic diced small
2 Tbs. each chives, cilantro, basil and tarragon
Put in blender and liquefy,
then add;
1 c. clear beef stock or consommé
1 Tbs. Worcestershire sauce
6 drops tabasco sauce
1/2 tsp. fresh ground pepper
Salt to taste

For garnish:
1 c. tomato, peeled, seeded and diced
1/2 c. cucumber
1/3 c. diced green pepper
1 c. croutons (white bread toasted with crusts removed


1-12oz. can of Phillips Lump crab meat from Costco (Just like fresh)

Make Croutons

Make soup and refrigerate until very, very cold.

Make "Timbale's" with cold crab by pressing into small 4 oz. bowls or tins with plastic wrap pressed inside. This makes it easy to remove in one piece. Place in freezer for at least 3 or 4 hrs.

Pour soup in pretty bowls and place one serving of crab (removed from timbale and small bowl). Sprinkle garnish on all servings.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
I love this dish. It is pretty and receives many "oh's and ah's. Some of them came from Treena Kerr and her husband Graham....better known as "The Galloping Gourmet", of TV and cookbook fame.
Kind of nuts of me to invite them to dinner along with 17 of our other friends...but then he was willing to prepare a great dessert for all of us-in front of us. He made our party just the best ever!




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