Ginger Gazpacho with Crab and Stracciatella

Soups | Author's cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Andrew Smith, chef at 'River & Ocean Restaurant'.

Ingredients

Tomatoes - 21.2 oz
Celery stalk - 0.4 oz
White bread - 0.7 oz
Sweet Pepper - 0.7 oz
Olive Oil - 1 fl oz
Garlic - 1 clove
Cucumbers - 2.8 oz
Crab Meat - 1.4 oz
Stracchino cheese - 1.1 oz
Basil - 0.1 oz
Radish - 1.4 oz
Cilantro - 0.2 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Roast the pepper in the oven.

Step 2

Dice the tomatoes (400 g), celery, crustless bread, roasted peppers, garlic, and cucumber (50 g) as desired and place them in a blender. Add olive oil and blend until smooth. Season with salt and pepper to taste.

Step 3

Cut the remaining tomatoes into quarters and remove the seeds, and do the same with the cucumber. Dice the vegetables into small cubes. Add the stracciatella and the chopped crab meat.

Step 4

Place the crab garnish in the center of two deep plates. Pour the chilled tomato soup over it. Garnish with thinly sliced radishes, basil, and cilantro.