Gazpacho with crab

My favorite soup is gazpacho. I tried different options, but in this I was bribed by the serve.

Ingredients

• ripe tomatoes 3 pcs.
• Bulgarian red pepper 2 pcs.
• red salad onion 0.5 pcs.
• fresh cucumbers, small 3 pcs.
• garlic, cloves 3 pcs.
• tomato juice 1.5 l
• olive oil 3 tablespoons
• balsamic vinegar 2 tablespoons
• basil (twig) 1 pc.
• cilantro 0.5 bunch (a)
• crab meat (pack) 1 pc.

Directions

1. Peel cucumbers, peel peppers. Cut the tomatoes in the center in the form of a cross, scald with boiling water and remove the skin, cut and remove the seeds.
2. Chop the red salad onion, squeeze the garlic with a press. Cut all prepared vegetables into pieces. chop the cilantro. Put vegetables in a blender bowl, pour in some tomato juice, beat until puree.
3. Add more tomato juice, olive oil and salt to taste.
4. Beat everything again with a blender. The thickness of the soup can be adjusted to your liking. Pour in balsamic vinegar, stir.
5. Put gazpacho in the refrigerator for 2-3 hours.
6. When the gazpacho has cooled and infused, pour it over the wine glasses. put a deep plate on a glass, turn over sharply.
7. Pull the crab meat into a plate around the glass.
8. Add a sprig of basil to garnish. To eat soup, just raise your glass and stir with a spoon. Bon Appetit!