Gazpacho with cherries and crab
4 servings
15 minutes
Cherry and crab gazpacho is an exquisite version of the traditional Spanish cold soup that combines the freshness of summer vegetables with the delicate sweetness of cherries. This combination gives the dish a complex, refreshing flavor perfectly complemented by aromatic basil and the spiciness of chili peppers. Historically, gazpacho originated in Andalusia as a peasant dish but has since gained many variations, including this refined recipe. The taste of cherry gazpacho is a balance between the acidity of tomatoes, the sweetness of fruits, and spicy notes of spices, creating culinary harmony. Its presentation with chilled crab pieces adds textural elegance and makes this soup an excellent choice for summer dinners and festive events.
1
Peel cucumbers from skin and seeds, remove seeds from peppers and apples, pit cherries, chop all vegetables into small pieces and blend until smooth, add salt and pepper, then pour in olive oil. Strain through a sieve. Chill.
- Cucumbers: 120 g
- Red sweet pepper: 300 g
- Green apples: 150 g
- Cherries: 150 g
- Sea salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste
2
Chill the plate for gazpacho. Add the garnish, carefully pour in the soup, and decorate with green basil leaves, sprinkle with grated pepper, and drizzle with olive oil.
- Basil leaves: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste