Spiced gazpacho with crab

Spiced gazpacho with crab


This spicy soup is perfectly paired with sweet crabmeat.

The ingredient of Spiced gazpacho with crab

  1. 2 tbs olive oil
  2. 1 red onion, roughly chopped
  3. 2 cloves garlic, finely chopped
  4. 1 jalapeno
  5. 2 x 400g can chopped tomatoes
  6. 1/2 tsp dried oregano
  7. 1/2 tsp ground cumin
  8. 1 tsp sweet pimenton (smoked paprika)
  9. 1/4 tsp dried chilli flakes
  10. 1 tsp caster sugar
  11. 2 cups (500ml) Massel chicken style liquid stock
  12. 1 tbs sherry or red wine vinegar
  13. 6 corn tortillas
  14. Sunflower oil, to deep-fry
  15. 200g fresh cooked crabmeat (see notes)
  16. Coriander leaves, to serve
  17. Chopped avocado, to serve
  18. Lime wedges, to serve

The instruction how to make Spiced gazpacho with crab

  1. str_replace('ufeff','',Heat olive oil in a saucepan over medium-high heat. Cook onion, garlic and jalapeno for 1-2 minutes until softened.)
  2. str_replace('ufeff','',Add the tomato, herbs, spices, sugar, stock and vinegar. Season and bring to boil over medium heat, then simmer for 10 minutes or until slightly reduced. Cool slightly, then blend, in batches, until smooth. Place in the fridge to chill.)
  3. str_replace('ufeff','',Cut 2 tortillas into thin strips and heat the sunflower oil in a large saucepan to 190oC (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Fry the tortilla strips for 1 minute or until golden and crispy. Drain on paper towel.)
  4. str_replace('ufeff','',Divide the soup among serving bowls. Top with the crabmeat, fried tortillas, coriander and avocado. Chargrill the remaining 4 tortillas, then serve on the side with the lime wedges.)

Nutritions of Spiced gazpacho with crab

fatContent: 274.85 calories
saturatedFatContent: 18.6 grams fat
carbohydrateContent: 2.1 grams saturated fat
sugarContent: 19.2 grams carbohydrates
fibreContent: 5.5 grams sugar
cholesterolContent: 9.8 grams protein
sodiumContent: 33 milligrams cholesterol


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