Gazpacho with Kamchatka Crab
4 servings
15 minutes
Recipe by Kirill Martynenko, chef of the Moscow restaurant Boston
Calories101.3kcal
Proteins2.9grams
Fats5.9grams
Carbohydrates9.5grams
Tomatoes
4
pc
Tomato juice
200
ml
Lemon juice
1
tsp
Crab meat
100
g
Extra virgin olive oil
1
tbsp
Tabasco sauce
to taste
Salt
to taste
Ground black pepper
to taste
Garlic
1
clove
Guacamole
1
tsp
Garden cress
to taste
1
Blanch the tomatoes and peel off their skin.
- 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.
- 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 sauce: 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.
- Guacamole: 1 teaspoon
- Crab meat: 100 g
- Extra virgin olive oil: 1 tablespoon
- Garden cress: to taste
4
Drizzle the soup with olive oil and garnish with watercress.
- Extra virgin olive oil: 1 tablespoon
- Garden cress: to taste
