Horseradish and Cucumber Gazpacho with Crab Salad

Portions:
4
Easy
40
Horseradish and Cucumber Gazpacho with Crab Salad

A beautifully delicate starter that celebrates the best of British Produce.

Our Private chef, Anna is also available to cook this delicious starer for you at your next dinner party. To find out what other incredible food is on offer, visit her profile.

Anna Humphreys
Author
From £27/head
Colourful, fresh and seasonal dishes
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Method

  1. For the gazpacho start by removing the seeds of the cucumber and roughly chopping.
  2. Peel and grate the horseradish
  3. Place the cucumber, fresh and creamed horseradish, vegetable stock, basil, chives and chervil in a food processor and blend until very smooth
  4. Mix in the mascarpone and then pass through a fine sieve
  5. Season with salt and chill until very cold
  6. For the crab, mix the meat with lemon and black pepper
  7. Finish by plating the soup, add the crab on top, along with the pickled radish and chive oil.

Ingredients

For the gazpacho:

225 ml of vegetable stock

2 cucumbers, seeds removed and roughly chopped

10g horseradish, freshly peeled and grated

1 tbsp horseradish cream

2 tbsp basil leaves

2 tbsp chives

2 tbsp chervil

150g mascarpone

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For the Crab:

250g white crab meat

Lemon zest

Black pepper

Chive oil

Pickled radish