Gazpacho with Crabs and Avocado
It turns out to be an interesting soup-salad both in appearance and taste, which can become both a refreshing snack and a cool first course, ideal for a sunny hot day.
Servings Prep Time
2 5minutes
Cook Time
30minutes
Servings Prep Time
2 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare the products. Wash and dry the greens and vegetables. Boil water to scald tomatoes.
  2. Finely chop the celery and garlic clove. Cut the skin criss-cross on top of the tomatoes.
  3. Dip the tomatoes in boiling water for 30 seconds or until the skin comes off. Remove with a slotted spoon, cool.
  4. Remove the tomatoes, peel, slice and remove the seeds. For gazpacho, you only need the pulp.
  5. Chop the tomatoes prepared in this way in a blender, add celery and garlic, salt and pepper to taste. Whisk well, add a tablespoon of oil and whisk again. (To make gazpacho more liquid, add ice or water.) Season the resulting soup with salt and pepper, pour into a saucepan / jug and put it in the refrigerator to cool.
  6. Cherry tomatoes can be used for the salad. Chop the cherry tomatoes and put them on a paper towel to drain a little water. Cut the avocado and crab sticks into cubes of approximately the same size.
  7. Mix the salad in a bowl, seasoning it with olive oil, lemon juice, salt and pepper to taste.
  8. Using a serving ring, place the salad in the middle of the plate and garnish with herbs on top. In this form, the salad is served on the table with chilled soup.
  9. After that, the soup is poured into plates around the salad and, if desired, sprinkled with salt, pepper, sprinkled with olive oil.
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