Strawberry, Tomatoes, Crabs, Gazpacho, Bell pepper, Tomato soup, Sergey Eroshenko, Recipes from the chef

Tomato soup gazpacho with baked bell pepper, avocado, king crab meat and strawberry tartare

Ingredients

Servings 2
  • 40 g roasted bell pepper
  • 40 g avocado
  • 40 g king crab meat
  • 30 g strawberries
  • 300 g peeled pilati tomatoes
  • 20 g olive oil
  • 5 g cilantro

Cooking

Step 1

Grind the pilati tomatoes in a blender, salt, pepper and add lemon juice.

Step 2

Peel the roasted peppers and avocados from the skin and seeds and cut into cubes. Cut strawberries into cubes and mix with chopped cilantro.

Step 3

Clean crab meat. Arrange peppers, avocado, strawberries and crab on the bottom of the plate. Pour tomato sauce around, garnish with a sprig of cilantro.

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