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
- 225ml of vegetable stock
- 2 cucumbers, seeds removed and roughly chopped
- 10g of horseradish, freshly peeled and grated
- 1 tbsp of horseradish cream
- 2 tbsp of basil leaves
- 2 tbsp of chives
- 2 tbsp of chervil
- 150g of mascarpone
Crab salad
- 1 large crab, cooked and picked – white and brown meat kept separate
- 1/2 Granny Smith apple, peeled and diced
- 1/4 cucumber, deseeded and diced
- 1 tbsp of chervil, chopped
- 1 tbsp of dill, chopped
- 1 tbsp of chives, chopped
- 1/4 lemon
- 50g of mayonnaise
- salt
Pickled radish
- 1 Japanese white radish
- 42ml of white vinegar
- 42ml of water
- 25g of caster sugar
To plate
- 1 handful of baby cress
SAVE RECIPE
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
- 225ml of vegetable stock
- 2 cucumbers
- 1 tbsp of horseradish cream
- 2 tbsp of basil leaves
- 2 tbsp of chives
- 2 tbsp of chervil
- 150g of mascarpone
- 10g of horseradish, freshly peeled and grated
- salt
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
- 1 large crab
- 1/2 Granny Smith apple
- 1/4 cucumber
- 1 tbsp of chervil
- 1 tbsp of dill
- 1 tbsp of chives
- 1/4 lemon
- 50g of mayonnaise
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
- 1 handful of baby cress
First published in 2015
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