Gazpacho with Spanner Crab

• 750 g (1 lb 10 oz) roma (plum) tomatoes, cored and diced
• 1

To make the gazpacho, place the tomatoes, cucumber and capsicum in a stainless-steel bowl. Add the garlic, olive oil, vinegar, white pepper, salt and chilli and mix together. Cover with plastic wrap and leave for about 2 hours, then process in a blender until finely puréed. Season to taste, pass the mixture through a strainer and then re-strain through a fine-mesh stainless-ste