Watermelon and tomato gazpacho with crab

4 servings

60 minutes

Recipe from Anatoly Derenchuk, chef of the restaurant "Fish Culture".

Energy value per serving

• Calories: 222.3
• Proteins: 3.9g
• Fats: 16.2g
• Carbohydrates: 15.7g

Ingredients

• Baku tomatoes: 400 g
• Watermelon pulp: 400 g
• Sweet red onion: 40 g
• Cucumbers: 200 g
• Olive oil: 40 ml
• TABASCO®: 3 ml
• Pesto: 50 g
• Crab meat: 100 g
• Basil: 10 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blanch the tomatoes in boiling water and remove the skin.

   Required ingredients:

   • Baku tomatoes: 400 g

2. Peel the cucumbers from the skin and seeds.

   Required ingredients:

   • Cucumbers: 200 g

3. Put the vegetables and watermelon in the blender.

   Required ingredients:

   • Baku tomatoes: 400 g
   • Watermelon pulp: 400 g

4. Add 30 ml of olive oil, season with salt and pepper.

   Required ingredients:

   • Olive oil: 40 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Grind to a homogeneous state.

6. Put it in the fridge.

7. Drip Tabasco and olive oil into the bowl of soup.

   Required ingredients:

   • TABASCO®: 3 ml
   • Olive oil: 40 ml

8. Add the chopped crab meat.

   Required ingredients:

   • Crab meat: 100 g

9. Add pesto.

   Required ingredients:

   • Pesto: 50 g

10. Garnish with basil.

    Required ingredients:

    • Basil: 10 g