David Leite’s White Gazpacho with Crab Salad

INGREDIENTS

• GAZPACHO
• 1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed
• 2/3 cups Unsalted Blacnched Whole Almonds
• 1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish
• 1/2 cup Chopped Sweet Or Yellow Onion
• 1/2 whole Seedless Cucumber, Peeled And Chopped
• Leaves From 4 Fresh Oregano Sprigs
• 1/4 cup Extra Virgin Olive Oil
• 2 Tablespoons (additional) Extra Virgin Olive Oil
• 3 Tablespoons White Wine Vinegar
• Kosher Salt And Freshly Ground Black Pepper
• CRAB SALAD
• 1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well
• 1/2 whole Small Carrot, Peeled And Minced Finely
• 1/2 stalk Celery, Minced Finely
• 1 Tablespoon Brandy
• 1 teaspoon Store-bought Hot Sauce, Or To Taste
• 1/3 cup Mayonnaise
• 2 cups Baby Salad Greens