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.
Bring the vinegar and water to the boil and add the sugar to taste. Allow to cool, then pour it 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
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
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 was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
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