Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish

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This surprisingly easy gazpacho recipe is from Matthew Tomkinson. Delicate cucumber combined with horseradish, apple and crab will transport you to a balmy day by the sea in an instant.

First published in 2015

Ingredients

Metric

Imperial

Chilled cucumber gazpacho

Crab salad

Pickled radish

To plate

Equipment

  • Food processor or blender

Method

1
To make the pickled radish, peel the white radish and cut 8 thin discs from the thick end
2
Bring the vinegar, sugar and water to the boil. Allow to cool, then pour over the radish slices. Coat well and leave for an hour or so to pickle
  • 42ml of white vinegar
  • 42ml of water
  • 25g of caster sugar
3
For the gazpacho, start by removing the seeds of the cucumber and roughly chopping. Peel and grate the horseradish and then place the cucumber, fresh and creamed horseradish, vegetable stock, basil, chives and chervil in a food processor and blend until very smooth. Mix in the mascarpone and then pass through a fine sieve. Season with salt and chill until very cold
4
To make the crab salad, combine all of the white crab meat with the chervil, dill, chives, deseeded cucumber and apple. Bind with some of the mayonnaise and add a little of the brown crabmeat to boost the flavour but take care not to allow the mixture to become too sloppy. Add lemon juice and salt to taste
5
To serve, place a drained radish slice in a chilled bowl and top with some of the crabmeat mixture. Place another disc on top and finish with some of the baby herbs. Pour the chilled soup around and serve immediately

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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