Name: Red gazpacho with avocado and Noosa spanner crab
Prep time: 150 min
Cook time: 10 min
Total time: 160 min
Yield: 1
Ingredients: 100g day-old sourdough bread, torn; 1kg vine-ripened tomatoes, chopped, stems reserved; 1 red capsicum, roasted, cooled, sliced; 1/2 telegraph cucumber, peeled, seeds removed, chopped; 500ml tomato juice; 5.00 gm sweet smoked paprika; 2 garlic cloves; 40.00 ml sherry vinegar; 1 avocado, finely chopped; 40.00 ml finely chopped coriander; 3 drops Tabasco; 150g cooked Noosa spanner crab meat; 18.20 gm extra virgin olive oil; 10.60 gm lemon juice; Thinly sliced capsicum (red and yellow), to serve; Micro herbs, to serve

Red gazpacho with avocado and Noosa spanner crab

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Prep Time:
150 minutes

Cook Time:
10 minutes

Total Time:
160 minutes

Chill out in summer with a crab and avocado gazpacho - a refreshing and light dish.

Ingredients:

100g day-old sourdough bread, torn
1kg vine-ripened tomatoes, chopped, stems reserved
1 red capsicum, roasted, cooled, sliced
1/2 telegraph cucumber, peeled, seeds removed, chopped
500ml tomato juice
5.00 gm sweet smoked paprika
2 garlic cloves
40.00 ml sherry vinegar
1 avocado, finely chopped
40.00 ml finely chopped coriander
3 drops Tabasco
150g cooked Noosa spanner crab meat
18.20 gm extra virgin olive oil
10.60 gm lemon juice
Thinly sliced capsicum (red and yellow), to serve
Micro herbs, to serve

Instructions:

Preheat oven to 180 degrees Celsius.
Spread out the bread on a baking tray and bake for 10 minutes until it's dry and a lovely light golden color. Allow it to cool.
In a blender, mix sourdough, tomatoes, capsicum, tomato juice, paprika, and garlic until smooth. Strain the mixture through a sieve. Enhance the flavor by adding tomato stalks to the soup. Chill in the fridge for 1-2 hours.
Combine ripe creamy avocado, fresh aromatic coriander, and a dash of zesty Tabasco in a small bowl. Season to perfection and set it aside to elevate your dish just before serving.
In a separate bowl, mix the crab with oil and lemon juice. Season to taste and set aside.
In shallow serving bowls, neatly layer avocado at the bottom, followed by crab meat. Remove tomato stalks from the gazpacho and pour it gently into the bowls. Garnish with red and yellow capsicum and micro herbs. Carefully lift the pastry cutter to reveal a perfect presentation before serving.

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