Green Gazpacho with Crab

Name: Green Gazpacho with Crab
Yield: Serves 6
Cuisine: British
Ingredients: 250 g picked crabmeat; 1 teaspoon shredded mint leaves; ½ teaspoon green Tabasco sauce; ½ teaspoon freshly ground black pepper; 40 ml extra virgin olive oil; 3 slices Iberian ham, cut into fine julienne strips; 500 g cucumber, chopped; 50 g white onion, chopped; 400 ml Tomato Water (see Essentials); 1 small green chilli, chopped; 25 g celery, chopped; 70 g green capsicum (pepper), chopped; 70 g green capsicum (pepper), chopped; 30 ml (peppery) extra virgin olive oil; 20 ml sherry vinegar; 1 tablespoon chopped coriander leaves; 2 kiwi fruit, chopped; 2 tablespoons crushed ice; 1 tablespoon mint leaves; ½ teaspoon freshly ground white pepper; 1 teaspoon sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

After the London restaurant closed, Jessica and Kylie went to live and work in Alicante. When I went to visit them in summer, Jess made this delicious soup for dinner one night – her inventive adaptation of the classic red version. I have added fresh-picked crabmeat for further luscious coolness. Use whatever fresh crabmeat you can get your hands on: blue swimmer, mud, spanner, snow or king crab.

Ingredients

Europe
Spain
United Kingdom
Basque Country
Alicante
Dinner
Mediterranean
London
Soup
Summer
Gluten-free

Ingredients

Method