Serves 6 as appetizer

Gazpacho

2 pounds ripe yellow tomatoes
2 ounces champagne vinegar
2 stalks celery (cut into 1-inch pieces)
½ cup roughly chopped Vidalia onions
2 cloves peeled garlic
2 teaspoons celery salt
Salt and pepper

Peel and seed the yellow tomatoes. In a high speed blender, combine all ingredients and puree until smooth. Refrigerate until needed.

Salad

8 ounces jumbo lump crabmeat
2 pounds ripe heirloom tomatoes
¼ cup sliced red onion
¼ cup sliced celery
1 ounce champagne vinegar
2 ounces extra virgin olive oil
Salt and pepper, to taste


In a stainless steel mixing bowl combine all ingredients. Adjust with salt and pepper and set aside.

To assemble

Ladle 3 or 4 ounces of cold gazpacho into chilled bowls. Arrange the crab salad into the middle of the bowls and serve immediately.