Gazpacho with crab salad

Recipe for making gazpacho with almonds, rustic bread, fennel, onion and cucumber and a salad of crab meat, carrots, celery and mayonnaise.

Ingredients

• Bread - 1-1 / 2 Cups Fennel - 180 Grams Cucumber - 1/2 Pieces Oregano Sprigs - 4 Pieces White Wine Vinegar - 3 Tbsp. spoons Salt and black pepper - - To taste Crab salad: crab meat - 1-1 / 2 cups Carrots - 1/2 Pieces Celery stalks - 1/2 Pieces Cognac - 1 Art. a spoonful of Hot sauce - 1 Teaspoon of Mayonnaise - 1/3 Cup

Directions

1. Soak the bread cubes in cold water until softened, about 5 minutes. Squeeze with dry hands. Chop the fennel onion, leaving a few leaves for garnish. Chop the onion and cucumber.
2. Grind the almonds into a fine powder in a blender. Add fennel, onion, cucumber, oregano, 1 1/2 cups water and stir until smooth. 3. Add bread, butter, vinegar and stir again. Add salt and pepper to taste. Pour the mixture into a large bowl, cover and refrigerate for 3 hours.
3. Peel and finely chop the carrots and celery. In a small bowl, stir together the crab meat, carrots, celery, cognac and hot sauce. Cover with plastic wrap and refrigerate.
4. When you are ready to serve, add mayonnaise to the crab mixture and stir, season with salt and pepper. Beat the gazpacho in a blender for a few seconds to form a foamy mass.
5. Season with salt and pepper, if necessary, and pour the soup into bowls. Make a small bed of greens in the center, lay out the crab salad, garnish with fennel leaves and serve immediately.