Chilled pepper soup with crayfish
A ramped up version of Spanish chilled soup gazpacho- seafood adds texture to the smooth zingy base
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins plus chilling
- Whizz shallots, garlic, red peppers, bread and passata together in a blender or food processor. Press through a sieve into a bowl and stir in vegetable stock, olive oil, white wine vinegar and golden caster sugar. Season and chill for a few hours.
- To serve, ladle between shallow bowls, divide crayfish tails between them, add basil leaves and a little drizzle of olive oil and serve.
Recipe from olive magazine, February 2012.
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http://www.bbcgoodfood.com/recipes/1931660/
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Ingredients
- 2 shallots , roughly chopped
- 1 garlic clove
- 2 red peppers , seeded
- 1 crustless slice white bread
- 400ml passata
- 150ml vegetable stock
- 3 tbsp olive oil , plus a drizzle to serve
- 2 tbsp white wine vinegar
- 1 tsp golden caster sugar
- 180g peeled crayfish tails
- a few small basil leaves , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins plus chilling
Ingredients
- 2 shallots , roughly chopped
- 1 garlic clove
- 2 red peppers , seeded
- 1 crustless slice white bread
- 400ml passata
- 150ml vegetable stock
- 3 tbsp olive oil , plus a drizzle to serve
- 2 tbsp white wine vinegar
- 1 tsp golden caster sugar
- 180g peeled crayfish tails
- a few small basil leaves , to serve
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