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Watermelon and tomato gazpacho with crab

4 servings

60 minutes

Recipe from Anatoly Derenchuk, chef of the restaurant "Fish Culture".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

222.3

kcal

3.9g

grams

16.2g

grams

15.7g

grams

Ingredients

4servings

400

g

Watermelon flesh

400

g

Sweet red onion

40

g

200

g

40

ml

3

ml

50

g

100

g

10

g

to taste

Ground black pepper

to taste

Cooking steps

1
Blanch the tomatoes in boiling water and remove the skin.
Required ingredients:
1. Baku tomatoes: 400 g

2
Peel the cucumbers from the skin and seeds.
Required ingredients:
1. Cucumbers: 200 g

3
Put the vegetables and watermelon in the blender.
Required ingredients:
1. Baku tomatoes: 400 g
2. Watermelon flesh: 400 g

4
Add 30 ml of olive oil, season with salt and pepper.
Required ingredients:
1. Olive oil: 40 ml
2. Salt: to taste
3. 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.
Required ingredients:
1. Tabasco sauce: 3 ml
2. Olive oil: 40 ml

8
Add the chopped crab meat.
Required ingredients:
1. Crab meat: 100 g

9
Add pesto.
Required ingredients:
1. Pesto: 50 g

10
Garnish with basil.
Required ingredients:
1. Basil: 10 g

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