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Chilled Almond Gazpacho Soup with King Crab Salad

Chilled Almond Gazpacho Soup with King Crab Salad
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Chilled Almond Gazpacho Soup with King Crab Salad

Almond Gazpacho Soup

3 cucumber, peeled and de-seeded

3 cups greek yoghurt

720g ground almonds

1 1/2 cup Santagata extra virgin olive oil

1 1/2 cup water

Almond Gazpacho Soup

Roughly chop the cucumber and place in a blender along with all the other ingredients.  Blend for four minutes or until smooth.  Season to taste.  Pour into a jug and refrigerate until ready to serve.

King Crab Salad

6 kale leaves

240g picked Sous Chef King crab

2 radishes, thinly sliced to go on top

White enoki mushrooms (optional).  Needle mushrooms available from Asian food stores.

Snow pea tendrils

Prelibato, few drops

Pukara Estate olive oil, few drops

Murray River gourmet pink salt flakes plus pepper to taste

12 activated almonds or whole almonds, toasted and grated

Preheat oven to 160⁰C.  On a baking tray lay out the kale leaves which still have tje stalks on them.  Spray the leaves with oilve oil and bake for 10 minutes or until the kale is crispy.  Remove from the oven and set aside for later.

Check the crab meat for shell or cartilage in the crab meat.

Place crab, radish slices, mushrooms and pea tendrils in a bowl, drizzle with a little Prelibato and olive oil.  Season with salt and pepper.  Arrange nicely in the bottom of your serving bowl.  Using a micro plane grate one almond per bowl over the salad and using the remaining almonds roughly break and place around the salad.  Finish with a few pieces of crispy kale on top.


Pour your almond gazpacho soup into each bowl evenly, around the outside of each king crab salad.  Then serve.

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