Red gazpacho with crab and stracciatella

2 servings

15 minutes

Recipe from Andrey Palesiki, chef of the restaurant "Erwin. Recamoreocean".

Energy value per serving

• Calories: 333.6
• Proteins: 6.4g
• Fats: 24.1g
• Carbohydrates: 23.5g

Ingredients

• Tomatoes: 600 g
• Celery stalk: 10 g
• White bread: 20 g
• Sweet pepper: 20 g
• Olive oil: 40 ml
• Garlic: 1 clove
• Cucumbers: 80 g
• Crab meat: 40 g
• Stracciatella cheese: 30 g
• Basil: 2 g
• Radish: 40 g
• Coriander: 6 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Bake the pepper in the oven.

   Required ingredients:

   • Sweet pepper: 20 g

2. Chop 400 g of tomatoes, celery, crustless bread, roasted pepper, garlic, and 50 g of cucumber randomly and place them in a blender. Add olive oil and blend until smooth. Season with salt and pepper to taste.

   Required ingredients:

   • Tomatoes: 600 g
   • Celery stalk: 10 g
   • White bread: 20 g
   • Sweet pepper: 20 g
   • Garlic: 1 clove
   • Cucumbers: 80 g
   • Olive oil: 40 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Cut the remaining tomatoes into quarters and remove the seeds, do the same with the cucumber. Dice the vegetables into small cubes. Add stracciatella and chopped crab meat.

   Required ingredients:

   • Tomatoes: 600 g
   • Cucumbers: 80 g
   • Crab meat: 40 g
   • Stracciatella cheese: 30 g

4. Place crab garnish in the center of two deep plates. Pour chilled tomato soup over it. Garnish with thinly sliced radish, basil, and cilantro.

   Required ingredients:

   • Crab meat: 40 g
   • Radish: 40 g
   • Basil: 2 g
   • Coriander: 6 g