Gazpacho with Snow Crab
Soups • Spanish
Description
In Spain, the Arabs introduced gazpacho. Originally, it was bread soaked in vegetable broth with garlic. And no tomatoes.
Ingredients
- Blue Crabs 5 oz
- Tomatoes 0 lbs
- Sweet Pepper 2 pieces
- Cucumbers 20 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Mild Chili Spice 1 piece
- Parsley 0 oz
- Cilantro 0 oz
- Spiced Tomato Juice 15 fl oz
- Olive Oil 3 spoons
- Meyer Lemon Juice 2 spoons
- Sugar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a blender (preferably on pulse mode), combine coarsely chopped tomatoes, sweet bell peppers (with the insides removed), chili peppers (also without seeds and other bits), cucumbers, onion, garlic, and parsley. The result should be a thick, aromatic orange paste.
Step 2
Shred the snow crab meat, mix it with a tablespoon of olive oil, a tablespoon of lemon juice, and some cilantro leaves. Add two tablespoons of olive oil, tomato juice, a tablespoon of lemon juice, a tablespoon of sugar, season with salt and pepper, and blend everything together once more.
Step 3
Serve by pouring into plates and mixing the contents of the plate with a couple of spoons of snow crab with cilantro.
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