Recipe: Icy Gazpacho With Crab
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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
Ingredients
- 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
Step 1
Prep Tomato And Pepper
Deseed and chop the tomatoes and peppers and put in a large bowl.
Step 2
Prep Remaining Veg
Chop the spring onions, celery and cucumber and add to the bowl, with stale bread.
Step 3
Add Remaining Ingredients
Add garlic, vinegar, olive oil, basil and mint to the bowl. leave to marinade overnight.
Step 4
Blitz
Blitz with a hand blender until smooth. add a little water if too thick.
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
