Gazpacho with snow crab
6 servings
5 minutes
Gazpacho with snow crab is an exquisite blend of traditional Spanish cold soup with the tenderness of a seafood delicacy. Originating from Andalusia, gazpacho is famous for its refreshing taste of ripe tomatoes, sweet peppers, and cucumbers. In this recipe, the classic base is complemented by delicate strands of snow crab, adding a marine freshness and velvety texture to the dish. The aromas of cilantro, garlic, and olive oil intertwine harmoniously, creating a rich bouquet of flavor nuances. This soup is perfect for hot summer days when one desires lightness and sophistication. It pairs wonderfully with crusty bread and white wine, turning the meal into a gastronomic delight.
1
In a blender (better on pulse mode), mix coarsely chopped tomatoes, sweet pepper (with insides removed), chili pepper (also seedless), cucumbers, onion, garlic, and parsley. It should result in a thick, fragrant reddish mash.
- Tomatoes: 1 kg
- Bell pepper: 2 pieces
- Cucumbers: 500 g
- Red onion: 1 head
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Parsley: 20 g
2
Shred the snow crab, mix with a tablespoon of olive oil, a tablespoon of lemon juice, and cilantro leaves. Add two tablespoons of olive oil, tomato juice, a tablespoon of lemon juice, a tablespoon of sugar, salt, and pepper to the mixture, and blend it all again.
- Crab: 200 g
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Cilantro: 20 g
- Olive oil: 3 tablespoons
- Tomato juice: 500 ml
- Lemon juice: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Serve by plating and mixing the contents of the plate with a couple of spoons of snow crab with cilantro.
- Crab: 200 g
- Cilantro: 20 g
