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Gazpacho with crab and coriander – by Philip Howard

11 September 2006

INGREDIENTS

(serves 8)

For the soup
1.5kg sun-ripened tomatoes
2 cucumbers
2 red onions
1 red pepper
2 chillies
½ bunch coriander
25ml red wine vinegar
3 cloves garlic
250ml tomato pulp sieved
25g sugar
15g salt
150ml extra virgin olive oil
Pepper

For the garnish
1 cucumber peeled
1 red pepper peeled and finely diced
1 small red onion finely chopped
1 tomato peeled and finely diced
50ml olive oil
1 lime cut in two
Salt and pepper
150g white crab meat
8 sprigs coriander

METHOD

To make the gazpacho chop all the vegetables and place in a large bowl. Add the rest of the ingredients mix well and leave to macerate in the fridge overnight.

Briefly blend the mix in a food processor and pass through a sieve. Check the seasoning for salt pepper and sugar.

Combine the crab with the coriander and the juice of half a lime and season with salt and pepper. Reserve in the fridge.

To prepare the garnish cut the cucumber in half. Finely dice one half and cut the other into eight equal slices. Mix the diced cucumber with the red pepper red onion tomato olive oil and juice of half a lime and season with salt and pepper.

To serve divide the crab mix between the cucumber discs and place in the centre of large shallow chilled bowls.

Fill each bowl with gazpacho and drizzle the diced vegetable and olive oil garnish around finishing with a sprig of coriander.

Philip Howard

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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