Chilled soup with crayfish Recipe

Chilled soup with crayfish


  • 2 shallots, roughly chopped
  • 1 garlic clove
  • 2 red peppers, seeded
  • 1 crustless slice white bread
  • 400ml passata
  • 150ml vegetable stock
  • 3 tbsp olive oil, plus a drizzle to serve
  • 2 tbsp white wine vinegar
  • 1 tsp golden caster sugar
  • 180g peeled crayfish tails
  • a few small basil leaves, to serve


  1. Whizz shallots, garlic, red peppers, bread and passata together in a blender or food processor. Press through a sieve into a bowl and stir in vegetable stock, olive oil, white wine vinegar and golden caster sugar. Season and chill for a few hours.
  2. To serve, ladle between shallow bowls, divide crayfish tails between them, add basil leaves and a little drizzle of olive oil and serve.
Prep. Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Mediterranean
Main Ing.: Fish
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