Cucumber Gazpacho with Crab
Cucumber Gazpacho with Crab



  • 100g shredded white crabmeat
  • ½ lemon, juice only
  • 2 tsp olive oil
  • For the Soup
  • 650g cucumber, chopped
  • 220g Greek yoghurt
  • 5 tbsp olive oil
  • 20g tarragon leaves
  • 12g mint leaves
  • 2 lemons, zest only
  • 1 tsp salt flakes
  • 1 garlic clove
  • Tip the soup ingredients in a food processor and whizz until smooth. Cover and chill in the fridge for 3 hours.
  • When ready to serve, mix the crab meat, olive oil and lemon juice in a bowl. Season with a pinch of salt and black pepper, then pour the soup into bowls and top with a small heap of the crab mixture in the centre. Drizzle with more olive oil and serve with a few extra herbs scattered on top.
15 mins
4 serving

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