Gazpacho with marinated crab with 3 Luppoli Non Filtrata

Recipe ingredients:

(for 4 people)

300 g of San Marzano tomatoes
100 g of cucumbers
1 red bell pepper
1 green pepper
1 red onion
150 g of watermelon
100 g of stale bread
1 bunch of coriander
2 cl of white vinegar
3 Luppoli Non Filtrata
2 spider crabs
A lemon
Extra virgin olive oil
Salt and pepper to taste 

Preparation:

Clean and wash all vegetables Sprinkle the bread with vinegar Place all these ingredients in a blender and mix Sift to split the skins from the compound Emulsify the sauce with the oil, resulting in a fairly thick cream but not too much, adjust flavor Cook spider crabs in plenty water Cool them and get all possible pulp from the crabs Season the crab pulp with a little oil, salt, pepper, lemon juice and 3 Luppoli Non Filtrata.

Presentation:

With a ring create a small cylinder of pulp in the middle of a holster Pour the gazpacho being careful not to cover all the pulp Garnish with chopped coriander