Gazpacho with crab meat

This gazpacho uses readily available ingredients and can be made in 20 minutes for a refreshing but very satisfying summer dish

By Nieves Barragán Mohacho

Gazpacho with crab meat
20 mins preparation,

This is Nieves Barragan's gazpacho, served with crab and a slice of garlic-rubbed toast. It's a perfect summer dish for when the weather is warm, but here the simplicity of the soup is given added decadence by the crab meat.

During an interview we conducted with Nieves, she recommended the pairing of the gazpacho with a glass of Ayala Blanc de Blancs 2013. 'The garnish on top of the gazpacho is the same ingredients that go into the gazpacho, plus a little bit of parsley oil' she said. 'The Ayala Champagne reminded me of flowers, so I wanted to match it to something a little bit acidic like the gazpacho. Plus the Champagne goes really well with the crab.'


2 Bunches of spring onions (white part only)
1 Red pepper cut into cubes
2 garlic cloves
½ cucumber peel and deseed
12 Ripe tomatoes cut in half?
200 ml Arbequina olive oil
Half loaf of white bread (dough only)
50ml sherry vinegar
Salt & pepper to taste
200g crab meat ( pick it )
50 ml Arbequina olive oil
1 lime zest and juice
Half red chilli cut into very small cubes ?
¼ cucumber cut into very small cubes
2 tbsp chopped chives
Salt & pepper to taste
Coriander cress to finish on top




Blend everything until very smooth texture


For the crab

Mix everything in a bowl and place it on top of the Gazpacho with a drizzle of olive oil to finish



Nieves recommends eating the gazpacho with toast rubbed with garlic

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