Recipe: Icy Gazpacho With Crab


Soups are warming comfort foods for the winter right? Not this one! Our refreshing Gazpacho is a great way of using up leftover salad items in the fridge. Topped off with crab it becomes something quite special on a hot day. There is little effort require


  • 1 sprig(s) mint
  • 1 chunk(s) stale bread
  • 1 tin(s) crab meat, drained
  • 1 handful(s) chives, chopped
  • 4 slice(s) crusty bread
  • 1 drizzle olive oil
  • 600 g very ripe plum or cherry tomatoes
  • 1 ripe red pepper
  • 2 spring onions
  • 1 stick celery, peeled
  • ½ cucumber, peeled
  • 3 clove(s) garlic, peeled and crushed
  • 1 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 3 sprig(s) basil
prep tomato and pepper

Step 1

Prep Tomato And Pepper

Deseed and chop the tomatoes and peppers and put in a large bowl.

prep remaining veg

Step 2

Prep Remaining Veg

Chop the spring onions, celery and cucumber and add to the bowl, with stale bread.

add remaining ingredients

Step 3

Add Remaining Ingredients

Add garlic, vinegar, olive oil, basil and mint to the bowl. leave to marinade overnight.


Step 4


Blitz with a hand blender until smooth. add a little water if too thick.

serve with crab and garnish

Step 5

Serve With Crab And Garnish

Ladle into bowls and sprinkle a handful of crab and the chives. serve with a couple of ice cubes and fresh bread. serves 2

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