Usuba
Cold Gazpacho with Crab and Straccatella
Spanish cold soup with tomatoes, vegetables and spicy seasoning. Served with cream cheese, crab meat and fresh herbs. Perfect for the summer table.
- Total
- 30 min
- Standard serving
- 387.7 g
1
Ingredients
Total 15- Peeled tomatoes
200 g - Cucumbers
20 g - Celery stalk
20 g≈ 2.5 tbsp - Sweet pepper
20 g - Garlic
3.75 g - Worcestershire sauce
4.545 ml≈ 1 tsp - TABASCO®
2 ml - Sparkling mineral water
30 ml≈ 2 tbsp - Stracciatella cheese
40 g≈ 2.5 tbsp - Crab meat
40 g - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Sugar
to taste≈ 1/4 tsp - Olive oil
2 ml - Watercress
2 g≈ 2/3 sprig
Instructions
- 1
Step 1
Chop the cucumber, celery, bell pepper and garlic into small cubes.
- 2
Step 2
Place the chopped vegetables, peeled tomatoes, Worcestershire sauce, Tabasco, and mineral water in a blender bowl. Blend thoroughly until smooth.
- 3
Step 3
Add salt, black pepper and sugar to taste.
- 4
Step 4
Whip the mixture again until completely homogeneous.
- 5
Step 5
Chill the plates in the freezer for 10 minutes.
- 6
Step 6
Ladle the gazpacho into chilled bowls.
- 7
Step 7
Add burrata on top of the page.
- 8
Step 8
Place the crab fillet.
- 9
Step 9
Garnish with small cubes of fresh cucumber and watercress.
- 10
Step 10
Drizzle with olive oil and serve immediately.
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