Chef Carl Schaubhut’s Piquillo Pepper Bloody Mary Gazpacho with Lime-Marinated Jumbo Lump Blue Crab and Celeriac Salad


Carl Schaubhut recently took over the helm in the kitchen at Cafe Adelaide in the Loews Hotel. At this year’s New Orleans Food and Wine Experience, Carl won the gold medal in “Soups and Stews” for this dish.

CA_Gazpacho

For the Piquillo Pepper Bloody Mary Gazpacho:

  • 2 c V-8 Juice
  • 2 c tomato juice
  • 1/2 c celery, chopped
  • 1/2 c carrot, chopped
  • 1 tablespoon horseradish
  • 1 teaspoon Crystal Hot Sauce
  • 1 teaspoon Worcestershire
  • Juice of 1 lemon
  • 2 cucumbers, peeled, seeded, and chopped
  • 4 piquillo peppers
  • 1/2 c almonds, toasted
  • 1 tablespoon smoked paprika
  • Zest of 1 orange
  • Salt and fresh, ground pepper, to taste

Lime Marinated Jump Lump Blue Crab and Celeriac Salad

  • 1 pound jumbo lump crabmeat
  • 1 celery root, peeled and diced
  • 1/2 cups mayonnaise with lime juice to taste
  • Salt and pepper, to taste

Method: Puree all gazpacho ingredients in the blender for at least 5 minutes, taste, and adjust seasoning. In a separate bowl, mix together the ingredients for the blue crab and celeriac salad. Chill both in the refrigerator at least 4 hours, but preferably overnight. Add 2-4 ounces of high quality vodka to the gazpacho just before assembling.

To Assemble: Pour chilled gazpacho inthe soup bowls. Top with blue crab and celeriac salad.

  • Cafe Adelaide
  • 300 Poydras Street
  • New Orleans, LA 70130
  • 504-595-3305
  • cafeadelaide.com

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2 thoughts on “Chef Carl Schaubhut’s Piquillo Pepper Bloody Mary Gazpacho with Lime-Marinated Jumbo Lump Blue Crab and Celeriac Salad

  1. Pingback: How to Perfect the Bloody Mary | Bloody Marys: Sanguine Solutions for a Slew of Situations

  2. Pingback: How to Perfect the Bloody Mary

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