Gazpacho with Kamchatka Crab

4 servings

15 minutes

Recipe by Kirill Martynenko, chef of the Moscow restaurant Boston

Energy value per serving

• Calories: 101.3
• Proteins: 2.9g
• Fats: 5.9g
• Carbohydrates: 9.5g

Ingredients

• Tomatoes: 4 pc
• Tomato juice: 200 ml
• Lemon juice: 1 tsp
• Crab meat: 100 g
• Extra virgin olive oil: 1 tbsp
• TABASCO®: to taste
• Salt: to taste
• Ground black pepper: to taste
• Garlic: 1 clove
• Guacamole: 1 tsp
• Watercress: to taste

Cooking steps

1. Blanch the tomatoes and peel off their skin.

   Required ingredients:

   • Tomatoes: 4 pieces

2. Blend tomatoes, tomato juice, lemon juice, garlic, and a bit of olive oil until smooth. Season with salt and pepper to taste. You can also add a bit of Tabasco sauce.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Tomato juice: 200 ml
   • Lemon juice: 1 teaspoon
   • Garlic: 1 clove
   • Extra virgin olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • TABASCO®:  to taste

3. Pour the gazpacho into bowls, place a spoonful of guacamole (which can be bought ready-made or made yourself) in the center, and top with crab. Drizzle the soup with olive oil and garnish with watercress.

   Required ingredients:

   • Guacamole: 1 teaspoon
   • Crab meat: 100 g
   • Extra virgin olive oil: 1 tablespoon
   • Watercress:  to taste

4. Drizzle the soup with olive oil and garnish with watercress.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon
   • Watercress:  to taste