Cucumber Gazpacho Recipe With Crab Salad

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

Starter
easy
4
40 minutes, plus chilling and pickling

PT40M

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.

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Ingredients

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Chilled cucumber gazpacho recipe

225ml of vegetable stock
2 cucumbers, seeds removed and roughly chopped
10g of horseradish, fresh 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 recipe

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 recipe

1 Japanese white radish
42ml of white vinegar
42ml of water
25g of caster sugar

To plate

1 handful of baby cress

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Food processor or blender

To make the pickled radish, use a 2cm piece of peeled white radish (mooli or daikon) and thinly sliced from the thick end

1 Japanese white radish

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

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
100g of horseradish
1 tbsp of horseradish cream
2 tbsp of basil leaves
2 tbsp of chives
2 tbsp of chervil
150g of mascarpone

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

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

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Matthew Tomkinson

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).