Bloody Mary Gazpacho with Crab
From Emily Scott...Gazpacho with all the spicy and citrus flavours from a classic Bloody Mary with a fresh crab garnish!
Ingredients
-
1 1/2 red peppers
-
3 ripe plum tomatoes, deseeded
-
1 cucumber, peeled, deseeded and chopped
-
2 slices white bread torn, crusts removed
-
3 tbsp olive oil
-
3 tbsp citrus vodka
-
2 1/2 tbsp sherry vinegar, 2 tsp
-
Worcestershire sauce, 5 drops tabasco
-
good pinch sea salt
Crab Garnish
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Crab 250g white crab meat
-
100g watermelon cut into small cubes
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6 green olives, quartered
-
1 handful green basil
-
1 tbsp olive oil
-
sea salt
Method
To begin, peel and deseed cucumbers, chop and add to a large bowl. Peel and chop tomatoes and peppers. Add the remaining ingredients and leave to soften for one hour.
Blend in batches for 2 minutes until smooth. Pass through a fine mesh sieve with the back of a ladle into a bowl over ice. Rapidly cooling it helps it retain its colour. Cover the bowl and chill for at least 2 hours or overnight. Taste and consider the seasoning.
To serve ladle the gazpacho into bowls. Garnish with watermelon, green olives and basil. Top with a heaped teaspoon of crab mixture, drizzle with a little olive oil.
Ingredients
-
1 1/2 red peppers
-
3 ripe plum tomatoes, deseeded
-
1 cucumber, peeled, deseeded and chopped
-
2 slices white bread torn, crusts removed
-
3 tbsp olive oil
-
3 tbsp citrus vodka
-
2 1/2 tbsp sherry vinegar, 2 tsp
-
Worcestershire sauce, 5 drops tabasco
-
good pinch sea salt
Crab Garnish
-
Crab 250g white crab meat
-
100g watermelon cut into small cubes
-
6 green olives, quartered
-
1 handful green basil
-
1 tbsp olive oil
-
sea salt
Method
To begin, peel and deseed cucumbers, chop and add to a large bowl. Peel and chop tomatoes and peppers. Add the remaining ingredients and leave to soften for one hour.
Blend in batches for 2 minutes until smooth. Pass through a fine mesh sieve with the back of a ladle into a bowl over ice. Rapidly cooling it helps it retain its colour. Cover the bowl and chill for at least 2 hours or overnight. Taste and consider the seasoning.
To serve ladle the gazpacho into bowls. Garnish with watermelon, green olives and basil. Top with a heaped teaspoon of crab mixture, drizzle with a little olive oil.
