Gazpacho with crab, stracciatella and Tabasco
4 servings
30 minutes
Chef Vadim Nazarkin shared with us the recipe from the menu of the restaurant "Kamchatka.
CaloriesProteinsFatsCarbohydrates
202.1
kcal8.6g
grams11.3g
grams17.3g
gramsCucumbers
80
g
Celery stalk
80
g
Bell pepper
80
g
Garlic
15
g
Tabasco sauce
8
ml
Sparkling mineral water
120
ml
Stracciatella cheese
160
g
Crab meat
160
g
Salt
to taste
Ground black pepper
to taste
Sugar
to taste
Olive oil
8
ml
Garden cress
8
g
1
Cut cucumber, celery, bell pepper, and garlic into small cubes.
- Cucumbers: 80 g
- Celery stalk: 80 g
- Bell pepper: 80 g
- Garlic: 15 g
2
Place chopped vegetables, pilati tomatoes, Worcestershire sauce, Tabasco sauce, and mineral water in a blender and blend thoroughly until smooth.
- Pelati (whole peeled tomatoes): 800 g
- Worcestershire sauce: 20 g
- Tabasco sauce: 8 ml
- Sparkling mineral water: 120 ml
3
Add salt, pepper, and sugar to taste.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
4
Mix the mixture again.
5
Chill the plates in the freezer for 10 minutes.
6
Distribute the homogeneous mass onto cold plates.
7
Add stracciatella on top.
- Stracciatella cheese: 160 g
8
Next is the fillet of Kamchatka crab.
- Crab meat: 160 g
9
Garnish with small cubes of fresh cucumber and watercress when serving.
- Cucumbers: 80 g
- Garden cress: 8 g
10
Sprinkle with olive oil.
- Olive oil: 8 ml