Gazpacho with crab, spring onion and creme fraiche recipe
for the gazpacho
70 g (2 1/2 oz) deseeded red pepper, cut into 1 cm (1/2 inch) square
50 g (1 3/4 oz) deseeded green pepper, cut into 1 cm (1/2 inch) square
70 g (2 1/2 oz), peeled weight, onion, cut into 1 cm (1/2 inch) cubes
200 g (7 oz) tomatoes
100 g (3 1/2 oz) cucumber
1 tbsp red wine vinegar
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1 clove garlic, peeled and finely sliced
pinch of paprika
pinch of cayenne pepper
pinch of freshly ground black pepper
50 g (1 3/4 oz) deseeded green pepper, cut into 1 cm (1/2 inch) square
70 g (2 1/2 oz), peeled weight, onion, cut into 1 cm (1/2 inch) cubes
200 g (7 oz) tomatoes
100 g (3 1/2 oz) cucumber
1 tbsp red wine vinegar
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1 clove garlic, peeled and finely sliced
pinch of paprika
pinch of cayenne pepper
pinch of freshly ground black pepper
for the garnish
40 g (1/2 oz) 0% fat fromage frais
25 g (1 oz) 15% fat creme fraiche
10 g (1/4 oz) spring onion, finely sliced
25 g (1 oz) cooked white crabmeat
2 tsp extra virgin olive oil
25 g (1 oz) 15% fat creme fraiche
10 g (1/4 oz) spring onion, finely sliced
25 g (1 oz) cooked white crabmeat
2 tsp extra virgin olive oil
method
1. Put all the ingredients for the gazpacho into a large bowl. Using a hand-held electric blender, blend until smooth, or use a food processor.
2. To prepare the garnish, mix the fromage frais, creme fraiche, spring onion and crabmeat together in a small bowl. Cover and store in the fridge until ready to serve.
3. To serve, pour the soup into serving bowls, then top with the crabmeat mixture and drizzle over the oil.
2. To prepare the garnish, mix the fromage frais, creme fraiche, spring onion and crabmeat together in a small bowl. Cover and store in the fridge until ready to serve.
3. To serve, pour the soup into serving bowls, then top with the crabmeat mixture and drizzle over the oil.
serving amount
serves 2
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