Watermelon-Tomato Gazpacho with Crab
0
0
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Baku Tomatoes - 14.1 oz
- Watermelon - 14.1 oz
- Sweet Red Onion - 1.4 oz
- Cucumbers - 7.1 oz
- Olive Oil - 1 fl oz
- TABASCO® - 0 fl oz
- Pesto - 1.8 oz
- Crab Meat - 3.5 oz
- Basil - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Blanch the tomatoes in boiling water, then peel off the skin.
Step 2
Peel the cucumbers and remove the seeds.
Step 3
Place the vegetables and watermelon in the blender.
Step 4
Add 30 ml of olive oil, season with salt and pepper.
Step 5
Blend until smooth.
Step 6
Refrigerate.
Step 7
When serving, drizzle some Tabasco and olive oil into the bowl of soup.
Step 8
Add the chopped crab meat.
Step 9
Add pesto.
Step 10
Garnish with basil.
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