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