Recipe Catalog
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Chef Vadim Nazarkin shared with us the recipe from the menu of the restaurant "Kamchatka.
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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.
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Sergey Artamonov, chef of the restaurant "Ceretto More", shared the recipe with us.
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Recipe from Andrey Palesiki, chef of the restaurant "Erwin. Recamoreocean".
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Gazpacho with stracciatella cheese is a modern reinterpretation of the classic Spanish cold soup. Hailing from sunny Andalusia, gazpacho has always been a relief from the scorching heat, combining the freshness of vegetables with vibrant spice flavors. In this version, the traditional tomato soup gains a delicate creamy texture thanks to stracciatella—an Italian cheese with soft creamy notes. The sweetness of roasted pepper, the spiciness of chili, and the aroma of basil create a harmonious blend. Gazpacho is served chilled, making it an ideal dish for summer days. It can be a standalone dish or an elegant addition to a Mediterranean dinner. It's not just soup; it's a true gastronomic symphony where Spanish passion meets Italian sophistication.
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The recipe was shared with us by the chef of the Sempre restaurant Anatoly Klochkov.
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Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
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Strawberry gazpacho with stracciatella is a vivid example of author cuisine, where the freshness of fruits combines with the tenderness of cheese. This recipe is inspired by traditional Spanish gazpacho but uses fragrant strawberries instead of tomatoes, creating a refined sweet-sour harmony. The addition of yuzu adds a refreshing citrus note, while aloe and honey provide a light sweetness. Sparkling water gives an airy texture, and chia seeds add interesting textural accents. The composition is completed by creamy stracciatella and spicy basil, enriching the flavor and giving the dish special depth. This gazpacho is perfect for a summer dinner or gastronomic experiment, impressing with its originality and sophistication.
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Recipe from Evgeny Nasyrov, brand chef of Dancing Food & People.
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Recipe from Anatoly Derenchuk, chef of the restaurant "Fish Culture".
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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.
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Cherry and crab gazpacho is an exquisite version of the traditional Spanish cold soup that combines the freshness of summer vegetables with the delicate sweetness of cherries. This combination gives the dish a complex, refreshing flavor perfectly complemented by aromatic basil and the spiciness of chili peppers. Historically, gazpacho originated in Andalusia as a peasant dish but has since gained many variations, including this refined recipe. The taste of cherry gazpacho is a balance between the acidity of tomatoes, the sweetness of fruits, and spicy notes of spices, creating culinary harmony. Its presentation with chilled crab pieces adds textural elegance and makes this soup an excellent choice for summer dinners and festive events.
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Crab gazpacho is an exquisite variation of the classic Spanish cold soup. Popular in Andalusian traditions, gazpacho refreshes and surprises with its lightness and richness. In this version, juicy crab meat is added to traditional tomatoes, giving the dish a refined seafood flavor. Olive oil, wine vinegar, and Tabasco create a multifaceted aroma, while fresh cucumbers and iceberg lettuce add a crunchy texture. Served with crab salad dressed in mayonnaise, the dish becomes rich and festive. Gazpacho is perfect for refreshing on hot days and can be served as an elegant appetizer or light lunch. It’s a wonderful choice for lovers of Mediterranean cuisine and seafood, combining tradition with exquisite taste.
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Recipe by Kirill Martynenko, chef of the Moscow restaurant Boston
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Crab gazpacho is an exquisite version of the classic Spanish cold soup. Originating from Andalusia, this refreshing dish is known for its brightness and rich flavor. In this interpretation, tender crab meat is added to the traditional tomato base, giving the soup a refined seafood note. Basil, dill, and celery harmoniously complement the composition, enriching the aroma with green tones. A light acidity from balsamic vinegar and the spiciness of Tabasco sauce make the taste layered and memorable. Gazpacho is perfect for a summer lunch or light dinner, refreshing on a hot day and filling with exquisite gastronomic emotions.
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