Gazpacho with Crab, Stracciatella, and Tabasco
Soups • European
Description
This recipe was shared by chef John Smith from a popular American restaurant.
Ingredients
- Baking Tomatoes 30 oz
- Cucumbers 5 oz
- Celery stalk 5 oz
- Orange Bell Peppers 5 oz
- Garlic 0 oz
- Worcestershire Sauce 0 oz
- TABASCO® 0 fl oz
- Non-alcoholic sparkling wine 5 fl oz
- Stracchino cheese 5 oz
- Crab Meat 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
- Olive Oil 0 fl oz
- Watercress 0 oz
Step-by-Step Guide
Step 1
Dice the cucumber, celery, bell pepper, and garlic into small cubes.
Step 2
Place the diced vegetables, peeled tomatoes, Worcestershire sauce, Tabasco sauce, and mineral water into a blender and blend thoroughly until smooth.
Step 3
Add salt, pepper, and sugar to taste.
Step 4
Blend the mixture again.
Step 5
Chill the plates in the freezer for 10 minutes.
Step 6
Distribute the smooth mixture into the chilled plates.
Step 7
Top with stracciatella.
Step 8
Next, add the crab fillet.
Step 9
Garnish with small cubes of fresh cucumber and watercress when serving.
Step 10
Drizzle with olive oil.
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