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
Deseed and chop the tomatoes and peppers and put in a large bowl.
Prep Remaining Veg
Chop the spring onions, celery and cucumber and add to the bowl, with stale bread.
Add Remaining Ingredients
Add garlic, vinegar, olive oil, basil and mint to the bowl. leave to marinade overnight.
Blitz with a hand blender until smooth. add a little water if too thick.
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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