King Crab & Mango Gazpacho Shooter

Malzemeler

• 14 ripe plum tomatoes
• 21/2 cucumber, peeled
• 31/2 red pepper, deseeded
• 41 garlic clove
• 53 tbsp Pedro Ximénez sherry vinegar
• 64 tbsp extra virgin olive oil
• 7100g Alaskan king crab meat, picked and chilled
• 81/2 ripe mango, finely diced
• 91/2 avocado, finely diced
• 10Sea salt and micro basil to garnish

Talimatlar

1. 1Blend tomatoes, cucumber, red pepper, garlic, vinegar, and olive oil until completely smooth. Season well and pass through a fine sieve.
2. 2Chill the gazpacho for at least 2 hours until ice cold.
3. 3Prepare the crab topping: gently toss king crab meat with a drop of lemon juice and sea salt.
4. 4Pour chilled gazpacho into elegant shot glasses. Top with king crab, mango, and avocado.
5. 5Garnish with micro basil and a final drizzle of fruity olive oil. Serve immediately.