Green gazpacho, crab and grapefruit

Ingredients

4 servings

• 2 cans of Nautilus® lump crab meat (drained)
• cilantro leaves
• 1/2 grapefruit zest
• 2 green tomatoes
• 1/2 onion
• 1/2 cucumber
• 1/2 zucchini
• 1 bunch of basil
• 1 garlic clove
• 15 g sherry vinegar
• 30 g olive oil
• 4 g salt
• 4 g sugar
• 100 g coconut milk
• 250 g water
• tabasco a few drops
• 1 green bell pepper
• 1 egg yolk
• 1 teaspoon mustard
• 150 g sunflower oil
• 1/2 grapefruit zest

Steps

1. 1

   For the green gazpacho: Cut the tomatoes, bell pepper, onion, cucumber, and zucchini into pieces.

2. 2

   Blend all the ingredients in a blender: cut vegetables, basil, garlic, sherry vinegar, olive oil, salt, sugar, coconut milk, water, and a few drops of Tabasco.

3. 3

   Keep chilled.

4. 4

   For the grapefruit mayonnaise: Whisk the egg yolk with the mustard.

5. 5

   Gradually pour in the sunflower oil to make a mayonnaise.

6. 6

   Add the juice and zest of half a grapefruit, then mix.

7. 7

   For the crab: Drain the Nautilus crab pieces.

8. 8

   Add 2 tablespoons of grapefruit mayonnaise to the crab and mix gently.

9. 9

   Place a portion of crab in the center of each soup plate.

10. 10

    Distribute a few pieces of grapefruit around it.

11. 11

    Pour in the chilled gazpacho.

12. 12

    Garnish with coriander leaves.