Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish
by Matthew Tomkinson
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Ingredients
Store Cupboard
225ml of vegetable stock
10g of horseradish, fresh peeled and grated
1 tbsp of horseradish cream
50g of mayonnaise
salt
25g of caster sugar
Fruit & Vegetables
2 1/4 cucumbers, seeds removed and roughly chopped
1/2 Granny Smith apple, peeled and diced
1/4 lemon
1 Japanese white radish
Salad & Fresh Herbs
2 tbsp of basil leaves
3 tbsp of chives
3 tbsp of chervil
1 tbsp of dill, chopped
1 handful of baby cress
Cheese
150g of mascarpone
Fish & Shellfish
1 large crab, cooked and picked – white and brown meat kept separate
Oils & Vinegars
42ml of white vinegar
Beverages
42ml of water