Gazpacho with crab
2 servings
45 minutes
Crab gazpacho is an exquisite version of the classic Spanish cold soup. Originating from Andalusia, this refreshing dish is known for its brightness and rich flavor. In this interpretation, tender crab meat is added to the traditional tomato base, giving the soup a refined seafood note. Basil, dill, and celery harmoniously complement the composition, enriching the aroma with green tones. A light acidity from balsamic vinegar and the spiciness of Tabasco sauce make the taste layered and memorable. Gazpacho is perfect for a summer lunch or light dinner, refreshing on a hot day and filling with exquisite gastronomic emotions.
1
In a blender bowl, mix basil, olive oil, peeled tomatoes, tomato juice, salt, pepper, Tabasco sauce, balsamic vinegar, and garlic. Blend until smooth.
- Basil: 4 g
- Olive oil: 30 ml
- Canned tomatoes: 300 g
- Tomato juice: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Tabasco sauce: to taste
- Balsamic vinegar: 6 ml
- Garlic: 4 g
2
Finely chop the crab meat. Also finely chop the celery stalk and dill.
- Crab meat: 60 g
- Celery stalk: 20 g
- Dill: 5 g
3
Place crab meat, celery, and dill on a plate, pour tomato sauce on top, and serve. Enjoy your meal!
- Crab meat: 60 g
- Celery stalk: 20 g
- Dill: 5 g
- Canned tomatoes: 300 g
4