Red gazpacho with avocado and Noosa spanner crab

Cooking Soups Red gazpacho with avocado and Noosa spanner crab

Cool your jets in the summer months with this refreshing crab and avocado gazpacho.

Lables: Egg free Fish free Lactose free Milk free Peanut free Tree nut free
  1. Preheat oven to 180C.
  2. Place bread on a baking tray and bake for 10 minutes until dry and lightly golden. Cool.
  3. Combine sourdough, tomatoes, capsicum, tomato juice, paprika, garlic cloves in a blender. Blend until smooth and then pass through a sieve. Add tomato stalks to soup to extract the flavour. Cover soup and refrigerate for 1-2 hours.
  4. Just before serving, combine avocado, coriander and Tabasco in a small bowl and season. Set aside.
  5. Combine the crab, oil and lemon juice in a separate bowl and season. Set aside.
  6. Place a round pastry cutter in the centre of shallow serving bowls and half fill with avocado. Top with the crab. Remove and discard the tomato stalks from the gazpacho, then pour into the serving bowls. Garnish with red and yellow capsicum and micro herbs, then carefully remove pastry cutter and serve.

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100g day-old sourdough, torn
1kg Noosa Red or vine-ripened tomatoes, chopped, stems reserved
1 red capsicum, roasted, cooled, sliced
1/2 telegraph cucumber, peeled, seeds removed, chopped
2 cups tomato juice
2 tsp sweet smoked paprika
2 garlic cloves
2 tbsp sherry vinegar
1 avocado, finely chopped
2 tbsp finely chopped coriander
3 drops Tabasco
150g cooked Noosa spanner crab meat
1 tbsp extra virgin olive oil
2 tsp lemon juice
Thinly sliced red and yellow capsicum and micro herbs, to serve

Adv

Autors
Preparation time
2:30
Cooking time
10
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Soups
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