GAZPACHO WITH CRAWFISH

 

 

Summer is here! Wake up your senses with this refreshing and spicy soup! If you can’t find crawfish, substitute with prawns, crab or scallops. It is also wonderful on its own! Enjoy this wonderful dish with a Rose wine from Provence!

 

Preparation: 1 hour

Refrigeration: 4 hours

 

Serving 4-6

 

1 cucumber, peeled and cut

6 tomatoes, peeled and seeded

½ red bell pepper, seeded and roughly chopped

1 yellow bell pepper, seeded and roughly chopped

1 onion, peeled and chopped

2 garlic cloves, minced

10 basil leaves + more for garnish

2 slices white bread, crust removed

3 tbsp. Jerez vinegar

3 tbsp. olive oil

½ cup lobster bouillon

½ tbsp. paprika

1 pinch of cumin

Salt and pepper

 

For garnish:

 

2 lbs. precooked crawfish

2 tomatoes, peeled, seeded and diced

½ red bell pepper, seeded and diced

½ yellow bell pepper, seeded and diced

1/3 cucumber, peeled and diced

 

Pour the vinegar on top of the bread in a plate. Let soak.

Put all the ingredients, including the bread, in the bowl of a food processor and process until smooth.

Transfer to a large bowl and refrigerate at least 4 hours.

Place, together, the remaining tomatoes, peppers and cucumber in a small bowl to serve with the soup. Refrigerate.

Remove the heads and shells from the crawfish. Keep some heads for garnish.

Place some crawfish in the bottom of soup bowls. Pour the gazpacho on top of them. Garnish with vegetables, crawfish heads and fresh basil leaves.

 

Bon Appetit!