Gazpacho with Crab and Basil Oil
Prep time: 20 minServes: 6
Pairs with
Cold soup demands a wine with the same temperament — light, brisk, not trying too hard. A dry rosé or a mineral white matches the acidity of the tomatoes without competing with the crab.
Ingredients
- 800g ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red pepper, in pieces
- 1 garlic clove
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- Flaky sea salt, black pepper
- 200g fresh crab meat
- Basil oil:
- Large bunch of basil
- 100ml olive oil
- Pinch of salt
Method
- 11. Blend tomatoes, cucumber, pepper, garlic, vinegar, and olive oil until smooth. Season with salt and pepper. Chill at least 2 hours — overnight is better.
- 22. Basil oil: blanch basil in boiling water 10 seconds, shock in ice water, squeeze dry. Blend with oil and salt until vivid green. Strain through a fine sieve if you want it smooth.
- 33. Pour the cold soup into bowls. Top with a mound of crab in the centre and drizzle basil oil around it.