White Crab Gazpacho
Clock Image
Prep: 20 mins
Cook: 5 mins
Seasonal white crab is stunning in this chilled summer soup. Ready the parasol and take this one outside.
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424 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 red pepper
  • A bag of tomatoes
  • 1 cucumber
  • ½ onion
  • 1 garlic clove
  • A handful of flat leaf parsley
  • 1 tbsp red wine vinegar
  • A bag of breadcrumbs
  • 1 tsp caster sugar (optional)
  • A pot of white crab meat
From your kitchen
  • 10 ice cubes (optional)
  • 2 tbsp olive oil + 2 tsp
  • Sea salt and freshly ground pepper
You'll need
  • Plastic food bag
  • A couple of bowls
  • Food processor or blender
Step by step this way
  • 1.

    Heat your grill to high. Halve the pepper and scoop out the seeds and white bits. Grill the pepper, skin side up, for 5 mins till charred. Place the pepper halves in a plastic food bag. Pop to one side for 5 mins to loosen the skin.

  • 2.

    Pierce the skin of the tomatoes in several places. Place in a large bowl and pour over enough boiling water so they’re just covered. Leave for 1 min till the skins start to peel. Drain and rinse under cold water so the flesh doesn’t begin to cook.

  • 3.

    Peel the tomatoes. Halve them, scoop out the seeds with a spoon or knife and discard the skin and seeds.

  • 4.

    Peel the skin from the peppers and discard. Peel the cucumber, reserve a quarter for later and roughly chop the larger portion.

  • 5.

    Peel and roughly chop half the onion. Peel the garlic clove.

  • 6.

    Place all the ingredients you’ve prepared in a blender or food processor. Add most of the parsley, keeping a few sprigs for decoration. Add 1 tbsp of the vinegar, the breadcrumbs and 10 ice cubes. Blitz till smooth.

  • 7.

    Add 2 tbsp olive oil and blend again. Taste and add 1 tsp sugar if you think it needs it. Season. Dice the reserved cucumber. Serve the soup topped with cucumber, parsley leaves and crab meat. Drizzle over 1 tsp of olive oil on each to finish.

  • Tip

    Chill out
    Gazpacho is best served cold. Blending with ice cubes is a quick way to chill it and get the right consistency. Or blitz it with a splash of cold water till you get a smooth soup, then chill in the fridge.