Gazpacho with crab salad
Description
A new version of the famous Spanish gazpacho, a delicate white soup with a delicious crab salad – a wonderful dish for hot summer days. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Soak the bread cubes in cold water until softened, about 5 minutes. Squeeze dry with clean hands. Chop the fennel bulb, reserving a few fronds for garnish. Chop the onion and cucumber.
- 2
Step 2
2. Grind the almonds in a blender into a fine powder. Add fennel, onion, cucumber, oregano, 1 1/2 cups of water, and blend until smooth, forming a puree.
- 3
Step 3
3. Add bread, butter, vinegar, and mix again. Season with salt and pepper to taste. Pour the mixture into a large bowl, cover, and refrigerate for 3 hours.
- 4
Step 4
4. Peel and finely chop the carrots and celery. In a small bowl, mix together the crab meat, carrots, celery, cognac, and hot sauce. Cover with plastic wrap and refrigerate.
- 5
Step 5
5. When ready to serve, add mayonnaise to the crab mixture and mix, season with salt and pepper. Blend the gazpacho in a blender for a few seconds until it becomes a foamy mixture.
- 6
Step 6
6. Season with salt and pepper if necessary, and ladle the soup into bowls. Make a small bed of greens in the center, place the crab salad on top, garnish with fennel leaves, and serve immediately.