Green gaspacho, crab and grapefruit

Ingredients

For 4 servings

• •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

Method

1. 1.For green gaspacho: Cut tomatoes, pepper, onion, cucumber and zucchini into pieces.
2. 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. 3.Make a reservation.
4. 4.For grapefruit mayonnaise: Whisk the egg yolk with mustard.
5. 5.Pour sunflower oil gradually to mount a mayonnaise.
6. 6.Add the juice and zests of the half grapefruit, then mix.
7. 7.For crab: Drain the pieces of crab Nautilus.
8. 8.Add 2 tablespoons of mayonnaise to the grapefruit to the crab and mix gently.
9. 9.Place a portion of crab in the centre of each hollow plate.
10. 10.Spread a few pieces of grapefruit around.
11. 11.Pour the fresh gaspacho.
12. 12.Decorate with coriander leaves.