- bread - 1-1 / 2 Cups
- almonds - 2/3 Cups (blanched)
- fennel - 180 grams
- onions - 1/2 cup
- cucumber - 1/2 Pieces
- Oregano sprigs - 4 pieces
- olive oil - 1/4 cup
- white wine vinegar - 3 st. spoons
- Salt and black pepper - - To taste
- Crab salad: crab meat - 1-1 / 2 Cups
- carrots - 1/2 Pieces
- celery stalk - 1/2 Pieces
- cognac - 1 st. a spoon
- hot sauce - 1 teaspoon
- mayonnaise - 1/3 Glass
- green salad - 2 cups
1. Soak the bread cubes in cold water until they soften, about 5 minutes. Squeeze with dry hands. Cut the fennel bulb, leaving a few leaves for decoration. Cut onions and cucumber. 2. Grind the almonds in a blender into a fine powder. Add fennel, onion, cucumber, oregano, 1 1/2 cups of water and stir until a consistency of puree. 3. Add bread, butter, vinegar and mix again. Add salt and pepper to taste. Pour the mixture into a large bowl, cover and refrigerate for 3 hours. 4. Peel and chop carrots and celery. In a small bowl, stir together the crab meat, carrots, celery, cognac and hot sauce. Cover with a plastic wrap and put in the refrigerator. 5. When you are ready to serve a dish, add mayonnaise into the crab mixture and mix, season with salt and pepper. Beat gazpacho in the blender for a few seconds to get a foamy mass. 6. Season with salt and pepper, if necessary, and pour the soup over bowls. Make a small bed of greenery in the center, lay out the crab salad, decorate with fennel leaves and immediately serve.
Servings: 6