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Tomato topped with fresh crab salad (Yoom Délice)

Recipe for

4

person

persons

20
minutes
8 Yoom Délice tomatoes
60 g cucumber
250 g crab meat (clean)
150 ml of tomato broth
2 leaves of gelatine
Olive oil
White pepper
Fleur de sel
Pinch of celery salt

Roadmap

Tomato Jelly

  • Soak the gelatin in ice-cold water and let it stand for a while.
  • Meanwhile, take 150 ml of tomato broth and warm half of it over low heat until lukewarm. To this, add a pinch of celery salt.
  • Mix the soaked gelatin well with the lukewarm tomato broth, then add the remaining cold tomato broth and mix until combined.
  • Put this in the refrigerator and let it set gently.
  • When the tomato jelly is hard, you can rub it nicely through a coarse sieve.

Crab salad

  • Cut the flesh of the grapefruit and cucumber into 1/2-inch fine brunoise.
  • Mix the fresh crab meat with the diced grapefruit, cucumber and tomato jelly.
  • Season the crab salad with white pepper.

Finishing

  • Take the Yoom Délice tomato, cut a top off the tomato along the 2 ends, then cut the tomato in half nicely.
  • Season the tomatoes with olive oil, white pepper and fleur de sel.
  • Arrange the tomato on a plate and top with the crab salad.
  • Finish with a few small leaves of basil.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

8 Yoom Délice tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

60 g cucumber

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g crab meat (clean)

Coöperatie Hoogstraten - Vector logo Hoogstraten

150 ml of tomato broth

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 leaves of gelatine

Coöperatie Hoogstraten - Vector logo Hoogstraten

Olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

White pepper

Coöperatie Hoogstraten - Vector logo Hoogstraten

Fleur de sel

Coöperatie Hoogstraten - Vector logo Hoogstraten

Pinch of celery salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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This recipe is ideal as a light snack or appetizer. A combination of fresh flavors.

Preparation

20

minus

Tomato Jelly

  • Soak the gelatin in ice-cold water and let it stand for a while.
  • Meanwhile, take 150 ml of tomato broth and warm half of it over low heat until lukewarm. To this, add a pinch of celery salt.
  • Mix the soaked gelatin well with the lukewarm tomato broth, then add the remaining cold tomato broth and mix until combined.
  • Put this in the refrigerator and let it set gently.
  • When the tomato jelly is hard, you can rub it nicely through a coarse sieve.

Crab salad

  • Cut the flesh of the grapefruit and cucumber into 1/2-inch fine brunoise.
  • Mix the fresh crab meat with the diced grapefruit, cucumber and tomato jelly.
  • Season the crab salad with white pepper.

Finishing

  • Take the Yoom Délice tomato, cut a top off the tomato along the 2 ends, then cut the tomato in half nicely.
  • Season the tomatoes with olive oil, white pepper and fleur de sel.
  • Arrange the tomato on a plate and top with the crab salad.
  • Finish with a few small leaves of basil.

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Tomato Jelly

  • Soak the gelatin in ice-cold water and let it stand for a while.
  • Meanwhile, take 150 ml of tomato broth and warm half of it over low heat until lukewarm. To this, add a pinch of celery salt.
  • Mix the soaked gelatin well with the lukewarm tomato broth, then add the remaining cold tomato broth and mix until combined.
  • Put this in the refrigerator and let it set gently.
  • When the tomato jelly is hard, you can rub it nicely through a coarse sieve.

Crab salad

  • Cut the flesh of the grapefruit and cucumber into 1/2-inch fine brunoise.
  • Mix the fresh crab meat with the diced grapefruit, cucumber and tomato jelly.
  • Season the crab salad with white pepper.

Finishing

  • Take the Yoom Délice tomato, cut a top off the tomato along the 2 ends, then cut the tomato in half nicely.
  • Season the tomatoes with olive oil, white pepper and fleur de sel.
  • Arrange the tomato on a plate and top with the crab salad.
  • Finish with a few small leaves of basil.

Recipe for

4

person

persons

20
minutes
8 Yoom Délice tomatoes
60 g cucumber
250 g crab meat (clean)
150 ml of tomato broth
2 leaves of gelatine
Olive oil
White pepper
Fleur de sel
Pinch of celery salt

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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