Green gaspacho, crab and grapefruit
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Total time
20 min
Ingredients
Ingredients
- 2 2 boxes of crab in Nautilus® pieces (drained)
- coriander leaves
- 1 1/2 grapefruit zests
- 2 2 green tomatoes
- 1 1/2 onions
- 1 1/2 cucumbers
- 1 1/2 zucchini
- 1 1 basil boots
- 1 gousse 1 clove of garlic
- 15 g 15 g of sherry vinegar
- 30 g 30 g of olive oil
- 4 g 4 g salt
- 4 g 4 g sugar
- 100 g 100 g coconut milk
- 250 g 250 g of water
- tabasco a few drops
- 1 1 green peppers
- 1 1 egg yolk
- 1 c. à café 1 teaspoon mustard
- 150 g 150 g sunflower oil
- 1 1/2 grapefruit zests
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Method
- 1
For green gaspacho: Cut tomatoes, pepper, onion, cucumber and zucchini into pieces.
- 2
Mix all ingredients in a blender: cut vegetables, basil, garlic, sherry vinegar, olive oil, salt, sugar, coconut milk, water and a few drops of tabasco.
- 3
Make a reservation.
- 4
For grapefruit mayonnaise: Whisk the egg yolk with mustard.
- 5
Pour sunflower oil gradually to mount a mayonnaise.
- 6
Add the juice and zests of the half grapefruit, then mix.
- 7
For crab: Drain the pieces of crab Nautilus.
- 8
Add 2 tablespoons of mayonnaise to the grapefruit to the crab and mix gently.
- 9
Place a portion of crab in the centre of each hollow plate.
- 10
Spread a few pieces of grapefruit around.
- 11
Pour the fresh gaspacho.
- 12
Decorate with coriander leaves.
Source : marmiton
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