Light, Breezy and Delicious!

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Delicate cucumber combined with horseradish, apple and crab will transport you to a balmy day by the sea in an instant.

Chilled Cucumber and Horseradish Gazpacho with Crab Salad and Pickled Radish

Serves 4
Total time:  40 minutes, plus chilling and pickling

Ingredients

Chilled Cucumber Gazpacho

8 oz of vegetable stock

2 cucumbers, seeded and roughly chopped

1/3 oz of horseradish, fresh peeled and grated

1 tbsp of horseradish cream

2 tbsp of basil leaves

2 tbsp of chives

2 tbsp of chervil

5 1/3 oz 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, seeded and diced

1 tbsp of chervil, chopped

1 tbsp of dill, chopped

1 tbsp of chives, chopped

1/4 lemon

2 oz of mayonnaise

salt

Pickled Radish

1 Japanese white radish

2 fl oz of white vinegar

2 fl oz of water

1 oz of  sugar

Plate

1 handful of baby cress

Directions

Pickled Radish

Use a 3/4 in piece of peeled white radish (daikon) thinly sliced from the thick end.

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.

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 (store bought), 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.

Crab Salad

Combine all of the white crab meat with the chervil, dill, chives, seeded cucumber and apple. Bind with some of the mayonnaise and add a little of the brown crab meat to boost the flavor but take care not to allow the mixture to become too sloppy. Add lemon juice and salt to taste.

Plating/Presentation

Place a drained radish slice in a chilled bowl and top with some of the crab meat mixture. Place another disc on top and finish with some of the baby herbs. Pour the chilled soup around and serve immediately.

Garnish

You certainly could use edible flowers available at your super market, mixed micro greens (with color) garlic chives, sprigs of dill.

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