Description
I don't know how "grow legs" in this recipe, but for some reason he very often catches my eye. Professionals and Amateurs often enter into its menu this combination is the gazpacho with crab meat. Probably because it's delicious? - I ask the question, and tried - and it did! This recipe also has an interesting flow. If you know gazpacho is typically served in bowls with finely chopped vegetables added to your plate at request, here is the opposite. It turns spectacular in appearance, and taste the soup-salad which can become a refreshing appetizer, and a cool first course, ideal for a Sunny hot day.
Ingredients
-
Tomato
6 шт
-
Cherry tomatoes
5 шт
-
The Apium graveolens Dulce
1 шт
-
Garlic
1 зуб.
-
Avocado
1 шт
-
Crab sticks
4 шт
-
Olive oil
2 ст. л.
-
Salt
по вкусу
-
Basil
1 горст.
-
Tabasco
0,5 ч. л.
Cooking
To prepare the products. Wash and dry greens and vegetables. To boil the water for scalding tomatoes.
Chop the celery and the garlic clove. The tomatoes on top incise the skin crosswise.
Drop the tomatoes in boiling water for 30 seconds or until the skins burst. Retrieve with a slotted spoon, cool.
Remove the tomatoes, peel, cut them into slices and pick the seeds. For gazpacho you will need only the pulp.
The thus prepared tomatoes put in a blender, add the celery and garlic, add salt and pepper to taste (Tabasco and Worcestershire if desired). Beat well, add a tablespoon of oil and beat again. (To make gazpacho is more liquid - add ice or water.)
The resulting soup to rectify for salt and pepper, pour into a gravy boat/jug and place in refrigerator to cool.
Meanwhile, prepare the salad. For salad you can use tomatoes concassé (without seeds and skins, diced), and quarters cherry. Cherry cut and spread on paper towel to drain slightly. Slice the avocado and crab sticks into cubes approximately the same size. * Crab sticks its sweet taste here balance the spiciness of the gazpacho. If you want to achieve more similarities with crabs in consistency, they need to RUB on a small grater.
Mix in a bowl the lettuce, season it with olive oil, lemon juice, salt and pepper to taste.
Using a serving ring put the salad in the middle of the plate and decorate the top with herbs. As such, the salad is served on the table along with a chilled soup.
After that, the soup is poured into the plate around the lettuce and the desire independently, sprinkle with salt/pepper/ sbrazhivaetsya olive oil.
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