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
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.'
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