SUMMER mango, crab & coriander gaspacho recipe ☀️

SUMMER mango, crab & coriander gaspacho recipe ☀️



Step 1: Mix the mango pieces with the water, the passion fruit vinegar, the lime juice and the sesame oil in the bowl of your food processor and mix until the mixture is homogeneous.

Step 2: In a salad bowl, mix the mango and the half-cucumber cut into very small cubes, the red onion and the small chilli pepper, very finely chopped. Add the chopped cilantro. Add salt and pepper. Mix this preparation with the liquid preparation and reserve in the fridge.

Step 3: Mix 170g of crab with the kalamansi fruit pulp vinegar, 60g of chopped coriander, salt and pepper.

Step 4: Serve the chilled gazpacho in the glasses, adding the crab preparation on top.