Rose Harissa Gazpacho with Crab and Aioli Toast
For the gazpacho:
- 100g slightly stale white bread (including crusts), soaked in cold water for 10 mins
- 1kg ripe tomatoes, diced
- 1 ripe red pepper and 1 green pepper, deseeded and diced
- 1 medium cucumber, peeled diced
- 2 cloves of garlic, peeled and crushed
- 125ml Verdemanda Extra Virgin Olive Oil, plus more to finish
- 2tbsp Sherry Vinegar
- 1/2tsp salt, plus more to taste
- 4tbsp Rose Harissa
For the crab aioli:
- 2 egg yolks (keep hold of the whites as they can be used to re-make the mayo if it splits)
- 1 large clove garlic, peeled and chopped to a paste or put through a garlic squeezer
- Salt and pepper
- 2tsp Dijon mustard
- 2tsp Sherry Vinegar
- 220ml sunflower oil
- 75ml Early Harvest Extra Virgin olive Oil
- ½ lemon
- 200g white crab meat – pick through to check for pieces of shell
- 4 large pieces sourdough, ciabatta and focaccia also work
- Small bunch chives finely chopped
- Smoked paprika, to garnish
To make the gazpacho:
- You will need to begin the gazpacho ahead of when you plan to eat it, to allow it to cool. You can make up the soup and then chill it or you can prep all the veg, mix together and chill, then blend when you are ready.
- Soak the bread, then prep the vegetables. Drain the bread and add to the veg, then add the salt, olive oil, sherry vinegar and rose harissa and mix well. In batches, blitz everything in a blender or food processor till smooth. Set up a sieve over a bowl, then pass ¾ of the soup through it, pushing it through with a spoon or ladle. You can discard what gets left, but if mixed with a little olive oil it does make quite a nice dip for a quick snack. Add the remaining ¼ of soup to the sieved gazpacho, stir then taste, and add more salt to season as you feel necessary and if you like a stronger chill heat, add more rose harissa.
- Chill in the fridge for at least 4 hours before serving, along with bowls or glasses to serve it in.
To make the crab aioli:
- Make the aioli in a small mixing bowl or small food processor. Combine the egg yolks, garlic, sherry vinegar and mustard with a pinch of salt and whisk to combine. Start adding the oil, a few drops at a time, whisking constantly and allowing the oil to emulsify before adding more. Continue patiently, adding small amounts of oil but once it begins to thicken you can add more oil at each stage.
- When it gets very thick, add a splash of cold water to loosen, then continue to add the oils, till everything has been absorbed – you are aiming for a thick consistency. Add a squeeze of lemon, then mix and taste. You might need a whole half, depending on the size of the lemon. Season with pepper, taste and add more salt as needed. You can make the aioli ahead of time and keep in the fridge but tastes best on the day its made due to the garlic being raw.
- Season the crab with a little salt, then fold through the mayo and add the chives.
- When ready to serve, toast the bread then spread the crab aioli on top and dust with a little smoked paprika.
Included in this Recipe
Verdemanda Extra Virgin Olive Oil
Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.
Gran Reserva Sherry Vinegar
Aged for at least 10 years in American oak Barrels.
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.