Gazpacho mit Flusskrebsen und Rösti-Frischkäse-Tasche
Preparation
- Gazpacho: Wash the tomatoes, cut in half and deseed. Cut the pepper and cucumber in half, deseed, grill briefly and cut into chunks. Finely purée the grilled vegetables and the remaining ingredients with the spices in a blender. Soak the slice of toast without the crust in water, squeeze it out and mix it into the cold soup. Slowly pour in the olive oil while blending until the soup takes on a creamy consistency. Leave the gazpacho to cool thoroughly in the fridge for at least 4 hours.
- Vegetable tatar: Finely dice the vegetables and capers. Season to taste with mustard, paprika powder, salt and pepper.
- Rösti Pockets: Prepare the stuffed Rösti Pockets according to the instructions on the package.
- Crayfish: Briefly sauté the crayfish tails in olive oil and season to taste with salt and pepper.
- Serving suggestion: Pour the chilled gazpacho into deep bowls. Top with the vegetable tatar and crayfish tails and garnish with a sprig of parsley. Drizzle a little olive oil over the soup. Cut the Rösti Pockets in half lengthways and serve for dipping.
Ingredients
-
8 11er Rösti Pockets, filled with cream cheese and herbs
-
Gazpacho:
600 g tomatoes
1 red pepper
1 green pepper
1 cucumber, peeled
1 red onion, coarsely chopped
2 cloves of garlic, coarsely chopped
3 tbs sherry vinegar
1 tbs sea salt
Ground pepper
0.5 tsp cumin
2 slices of toast bread
40 ml olive oil -
Vegetable tatar:
80 g each of cucumber, tomatoes and paprika
20 g onions, finely chopped
1 clove of garlic, finely chopped
8 g capers
5 g Dijon mustard
1 tsp paprika powder
Salt, pepper -
Crayfish
12 crayfish tails
1 tsp olive oil
Salt, pepper -
As garnishing:
4 sprigs of parsley
4 tsp olive oil