Ingredients

Gazpacho

• 2 pounds red beefsteak tomatoes, coarsely chopped
• 2 large yellow bell peppers, coarsely chopped
• 2 cucumbers, peeled and coarsely chopped
• 1 small red onion, chopped
• 1 garlic clove, chopped
• 3/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1/4 teaspoon hot sauce, or to taste

Deviled Crab Salad

• 1/2 pound Dungeness crabmeat
• 1/2 cup mayonnaise
• 2 teaspoons Old Bay seasoning
• 2 teaspoons Dijon mustard
• 2 tablespoons scallions, thinly sliced
• 2 tablespoons celery, finely diced
• 2 tablespoons chive, finely diced
• 1 pint heirloom cherry tomatoes, quartered
• 4 tablespoons basil, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar

Herb Pesto

• 1 1/2 cups fresh basil leaves
• 1/2 cup pine nuts, toasted
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup Italian parsley leaves
• 1/4 cup scallions
• 2 garlic cloves, peeled
• 1/3 cup extra-virgin olive oil

Description

Gazpacho With Crab Salad - A Recipe From Food Network Canada. Smooth Gazpacho Made With Heirloom Tomatoes And A Delicious Deviled Egg Salad.

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