By
delicious. team
This combination is ideal because the light, fresh Spanish soup doesn't overpower the delicate crabmeat.
Ingredients
- 1 small cucumber
- ¼ small red onion
- 600ml fresh tomato juice
- 2 tbsp extra virgin olive oil
- 1 red pepper
- A dash of sherry vinegar
- 170g can white crab meat, drained
- A dash of lime juice
- 1 tbsp chopped fresh herbs
Method
- 1. Whizz ½ cucumber, red onion, fresh tomato juice, olive oil, ½ red pepper and sherry vinegar in a processor until smooth. Season.
- 2. Finely chop and stir in the remaining cucumber and red pepper. Chill.
- 3. When you're ready to eat, pour the gazpacho into bowls. Mix the crab meat with a dash of lime juice and the chopped fresh herbs and spoon onto the gazpacho. Serve.
Wine Recommendation
Serve with small glasses of very cold manzanilla sherry.