Gazpacho with crab and stracciatella cheese
4 servings
30 minutes
Sergey Artamonov, chef of the restaurant "Ceretto More", shared the recipe with us.
Calories235.5kcal
Proteins6.3grams
Fats17.1grams
Carbohydrates14grams
Cucumbers
160
g
Bell pepper
100
g
Celery stalk
100
g
Tabasco sauce
5
ml
Salt
to taste
Ground black pepper
to taste
Crab meat
60
g
1
Blend peeled tomatoes, 100 grams of cucumber, sweet pepper, celery, Tabasco, Worcestershire sauce, and olive oil until smooth.
- Tomatoes in their own juice: 1 kg
- Cucumbers: 160 g
- Bell pepper: 100 g
- Celery stalk: 100 g
- Tabasco sauce: 5 ml
- Worcestershire sauce: 5 g
- Extra virgin olive oil: 50 ml
2
Put the soup base in the refrigerator.
3
Shred the boiled crab meat into fibers.
- Crab meat: 60 g
4
Chop 60 grams of cucumbers finely.
- Cucumbers: 160 g
5
Pour tomato base into the plate.
- Tomatoes in their own juice: 1 kg
6
Place the crab meat on top.
- Crab meat: 60 g
7
Add stracciatella.
- Stracciatella cheese: 60 g
8
Sprinkle with chopped cucumbers.
- Cucumbers: 160 g
9
Salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
To serve.
