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Heirloom Tomato and Honey Gazpacho with Crab

INGREDIENTS

Crab Salad:

5 oz. - whole crab meat

juice and zest 1/2 lemon

5 - large basil leaves, chopped

salt and pepper to taste

Honey Croutons:

2 cups - bread, cubed 1/2 inch

1 1/2 T - olive oil

1 T - wildflower honey

salt and pepper to taste

Crème Fraiche with Honey:

3/4 cup - crème fraiche

1 T - wildflower honey

Heirloom Tomato Gazpacho:

2 lbs. - Heirloom tomatoes (any color)

1/2 - white onion, halved

3 - garlic cloves

1/2 - large cucumber, peeled and chopped into 2 inch pieces

1/4 cup - olive oil

3 T - wildflower honey

1/4 cup - lime juice (approx. 2 limes)

3 cups - crust-less French bread, cut into 1-2 inch pieces

1 1/2 tsp. - salt

1/2 tsp. - pepper

1/4 - habanero pepper (optional)

DIRECTIONS

To make the crab salad mix the crab, lemon juice, lemon zest, basil, salt and pepper. Set aside

For the crouton pre-heat oven to 375F. Mix the bread cubes with the honey, olive oil, salt and pepper and lay evenly across a baking sheet. Heat in oven for approx. 15 minutes turning every 5 minutes until lightly browned and crispy.

Blanch the tomatoes and onions in a large pot of boiling water for 3 minutes. Remove from the boiling water, cool slightly and remove the skins and stems from the tomatoes.

In a small skillet on medium heat sauté whole garlic cloves with 2 tsp of olive oil until lightly browned 1-2 minutes

In a large food processor or blender add the blanched tomatoes and onions, garlic, cucumber, olive oil, 3 Tbsp. wildflower honey, lime juice, bread cubes, salt, pepper and habanero. Blend until smooth.

Serve tomato gazpacho chilled drizzled with honey crème fresh than topped with crab salad and croutons.