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Spiced gazpacho with crab
Spiced gazpacho with crab
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Spicy crab soup - a delicious flavor combination!
Ingredients:
  • 1 red onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeno
  • 2 x 400g can chopped tomatoes
  • 1/2 tsp dried oregano
  • 1.25 gm ground cumin
  • 1 tsp sweet pimenton (smoked paprika)
  • 1/4 tsp dried chilli flakes
  • 5.00 gm caster sugar
  • 20.00 ml sherry or red wine vinegar
  • 6 corn tortillas
  • Sunflower oil, to deep-fry
  • 200g fresh cooked crabmeat (see notes)
  • Coriander leaves, to serve
  • Chopped avocado, to serve
Instructions:
  • In a saucepan over medium-high heat, sauté onion, garlic, and jalapeño in olive oil until softened, about 1-2 minutes.
  • Combine the tomato, herbs, spices, sugar, stock, and vinegar in a pot. Bring to a boil over medium heat, then simmer for 10 minutes until slightly reduced. Let it cool a bit, then blend in batches until smooth. Refrigerate to chill before serving.
  • Slice 2 tortillas into thin strips. Heat sunflower oil in a large saucepan to 190oC (to test, a cube of bread will turn golden in 30 seconds when oil is ready). Fry tortilla strips until golden and crispy, about 1 minute. Drain on paper towel before serving.
  • Ladle the soup into bowls. Garnish with crabmeat, fried tortillas, coriander, and avocado. Grill the 4 remaining tortillas and serve on the side with lime wedges.

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