Gazpacho with Cherries and Crab

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

For the garnish (per serving), you will need: cucumbers (peeled and seeded, diced finely, 30 grams), red bell pepper (peeled and diced finely, 15 grams), 1 cherry tomato (cut in half), 1 cherry (cut in half and pitted), and 15 grams of crab meat (carefully remove the chitin plates and cut into pieces).

Ingredients

Baku Tomatoes - 17.6 oz
Cucumbers - 4.2 oz
Marinated cherries - 5.3 oz
Orange Bell Peppers - 10.6 oz
Mild Chili Spice - 0.2 oz
Olive Oil - to taste
Ocean salt - to taste
Ground Black Pepper - to taste
Green Apples - 5.3 oz
Fresh basil leaves - to taste

Step by Step guide

Step 1

Peel the cucumbers and remove the seeds, deseed the pepper and apples, pit the cherries, chop all the vegetables into small pieces, and blend until smooth. Add salt and pepper, then drizzle in the olive oil. Strain through a sieve. Chill.

Step 2

Chill the plate for the gazpacho. Place the garnish in it, carefully pour in the soup, and decorate with basil leaves, sprinkle with grated pepper, and drizzle with olive oil.