Watermelon and tomato gazpacho with crab
4 servings
60 minutes
Recipe from Anatoly Derenchuk, chef of the restaurant "Fish Culture".
Calories222.3kcal
Proteins3.9grams
Fats16.2grams
Carbohydrates15.7grams
Baku tomatoes
400
g
Watermelon flesh
400
g
Sweet red onion
40
g
Cucumbers
200
g
Olive oil
40
ml
Tabasco sauce
3
ml
Pesto
50
g
Crab meat
100
g
Basil
10
g
Salt
to taste
Ground black pepper
to taste
1
Blanch the tomatoes in boiling water and remove the skin.
- Baku tomatoes: 400 g
2
Peel the cucumbers from the skin and seeds.
- Cucumbers: 200 g
3
Put the vegetables and watermelon in the blender.
- Baku tomatoes: 400 g
- Watermelon flesh: 400 g
4
Add 30 ml of olive oil, season with salt and pepper.
- Olive oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
5
Grind to a homogeneous state.
6
Put it in the fridge.
7
Drip Tabasco and olive oil into the bowl of soup.
- Tabasco sauce: 3 ml
- Olive oil: 40 ml
8
Add the chopped crab meat.
- Crab meat: 100 g
9
Add pesto.
- Pesto: 50 g
10
Garnish with basil.
- Basil: 10 g
