Gazpacho with crab, stracciatella and Chevre cheese
1 serving
20 minutes
Gazpacho with crab, stracciatella, and goat cheese is a refined take on the classic Spanish soup. The original gazpacho, hailing from Andalusian cuisine, is known for its freshness and lightness, but here it gains new elegance through the combination of delicate ingredients. Tomatoes, red pepper, and celery create a rich velvety base that is accented by the mild heat of garlic and chili. Tender pieces of crab add a marine aroma, while stracciatella and goat cheese provide creamy texture and a refined dairy note. The soup is served with grated cucumber and aromatic herbs, making it particularly refreshing. Complementing everything is crispy ciabatta that highlights the play of textures. This dish is a true gastronomic masterpiece, perfect for a summer dinner or an exquisite meal.
1
Clean all vegetables, peel the garlic, blend everything in a blender, add the pulp of ciabatta, strain through a sieve, add water and blend again, add spices.
- Tomatoes: 200 g
- Fresh red bell pepper: 50 g
- Celeriac: 30 g
- Garlic: 3 g
- Celery stalk: 5 g
- Chili pepper: 5 g
- Water: 70 ml
- Ciabatta: 30 g
- Salt: 2 g
- Ground black pepper: 2 g
2
Grate the cucumber on a coarse grater, place it at the bottom of a plate, add crab fillet, stracciatella, and goat cheese.
- Cucumbers: 30 g
- Crab meat: 50 g
- Stracciatella cheese: 40 g
- Goat cheese: 20 g
3
Pour with tomato base, garnish with chopped green onions and dill. Serve with toasted ciabatta.
- Dill: 2 g
- Spring onion: 2 g
- Mini ciabatta: 2 pieces
