Gazpacho with crabs
2 servings
70 minutes
Crab gazpacho is an exquisite variation of the classic Spanish cold soup. Popular in Andalusian traditions, gazpacho refreshes and surprises with its lightness and richness. In this version, juicy crab meat is added to traditional tomatoes, giving the dish a refined seafood flavor. Olive oil, wine vinegar, and Tabasco create a multifaceted aroma, while fresh cucumbers and iceberg lettuce add a crunchy texture. Served with crab salad dressed in mayonnaise, the dish becomes rich and festive. Gazpacho is perfect for refreshing on hot days and can be served as an elegant appetizer or light lunch. It’s a wonderful choice for lovers of Mediterranean cuisine and seafood, combining tradition with exquisite taste.
1
Clean the tomatoes (to simplify peeling, first blanch, then cool the tomatoes). Cut into small pieces, add basil (it needs to be chopped). Put the tomatoes and basil, juice, vinegar, oil, salt, and pepper in a blender. Blend until not too liquid.
- Tomatoes: 800 g
- Tomato juice: 400 ml
- Wine vinegar: 20 ml
- Olive oil: 4 tablespoons
- TABASCO®: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Shred the crab meat into fibers. Peel and slice the cucumber along with the salad. Mix everything with mayonnaise. Place the salad on a plate and pour the chilled soup around it.
- Crab meat: 50 g
- Cucumbers: 3 pieces
- Iceberg lettuce: 2 pieces
- Mayonnaise: 1 tablespoon