Gazpacho with crab, stracciatella and Tabasco

4 servings

30 minutes

Chef Vadim Nazarkin shared with us the recipe from the menu of the restaurant "Kamchatka.

Energy value per serving

• Calories: 202.1
• Proteins: 8.6g
• Fats: 11.3g
• Carbohydrates: 17.3g

Ingredients

• Pelati tomatoes: 800 g
• Cucumbers: 80 g
• Celery stalk: 80 g
• Sweet pepper: 80 g
• Garlic: 15 g
• Worcestershire sauce: 20 g
• TABASCO®: 8 ml
• Mineral water with gas: 120 ml
• Stracciatella cheese: 160 g
• Crab meat: 160 g
• Salt: to taste
• Ground black pepper: to taste
• Sugar: to taste
• Olive oil: 8 ml
• Watercress: 8 g

Cooking steps

1. Cut cucumber, celery, bell pepper, and garlic into small cubes.

   Required ingredients:

   • Cucumbers: 80 g
   • Celery stalk: 80 g
   • Sweet pepper: 80 g
   • Garlic: 15 g

2. Place chopped vegetables, pilati tomatoes, Worcestershire sauce, Tabasco sauce, and mineral water in a blender and blend thoroughly until smooth.

   Required ingredients:

   • Pelati tomatoes: 800 g
   • Worcestershire sauce: 20 g
   • TABASCO®: 8 ml
   • Mineral water with gas: 120 ml

3. Add salt, pepper, and sugar to taste.

   Required ingredients:

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

4. Mix the mixture again.

5. Chill the plates in the freezer for 10 minutes.

6. Distribute the homogeneous mass onto cold plates.

7. Add stracciatella on top.

   Required ingredients:

   • Stracciatella cheese: 160 g

8. Next is the fillet of Kamchatka crab.

   Required ingredients:

   • Crab meat: 160 g

9. Garnish with small cubes of fresh cucumber and watercress when serving.

   Required ingredients:

   • Cucumbers: 80 g
   • Watercress: 8 g

10. Sprinkle with olive oil.

    Required ingredients:

    • Olive oil: 8 ml