Gazpacho with crab and stracciatella cheese

4 servings

30 minutes

Sergey Artamonov, chef of the restaurant "Ceretto More", shared the recipe with us.

Energy value per serving

• Calories: 235.5
• Proteins: 6.3g
• Fats: 17.1g
• Carbohydrates: 14g

Ingredients

• Tomatoes in their own juice: 1 kg
• Cucumbers: 160 g
• Sweet pepper: 100 g
• Celery stalk: 100 g
• Extra virgin olive oil: 50 ml
• TABASCO®: 5 ml
• Worcestershire sauce: 5 g
• Salt: to taste
• Ground black pepper: to taste
• Crab meat: 60 g
• Stracciatella cheese: 60 g

Cooking steps

1. Blend peeled tomatoes, 100 grams of cucumber, sweet pepper, celery, Tabasco, Worcestershire sauce, and olive oil until smooth.

   Required ingredients:

   • Tomatoes in their own juice: 1 kg
   • Cucumbers: 160 g
   • Sweet pepper: 100 g
   • Celery stalk: 100 g
   • TABASCO®: 5 ml
   • Worcestershire sauce: 5 g
   • Extra virgin olive oil: 50 ml

2. Put the soup base in the refrigerator.

3. Shred the boiled crab meat into fibers.

   Required ingredients:

   • Crab meat: 60 g

4. Chop 60 grams of cucumbers finely.

   Required ingredients:

   • Cucumbers: 160 g

5. Pour tomato base into the plate.

   Required ingredients:

   • Tomatoes in their own juice: 1 kg

6. Place the crab meat on top.

   Required ingredients:

   • Crab meat: 60 g

7. Add stracciatella.

   Required ingredients:

   • Stracciatella cheese: 60 g

8. Sprinkle with chopped cucumbers.

   Required ingredients:

   • Cucumbers: 160 g

9. Salt and pepper to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

10. To serve.