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

PT40M

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Ingredients

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Imperial

Chilled cucumber gazpacho

Crab salad

Pickled radish

To plate

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
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