GREEN GAZPACHO WITH CRAB & WALNUTS

This dish is one of my favourites. The green gazpacho tastes so fresh and the crabmeat is its perfect partner. As it is served chilled, it’s great for a party and benefits from being made well in advance so the flavours have time to mingle.

Serves 4

200G PICKED WHITE CRABMEAT SEA SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE GREEN GAZPACHO

1 CELERY STICK, SLICED 1 SMALL GREEN PEPPER, DESEEDED AND CHOPPED 150G CUCUMBER, PEELED AND SLICED

1 COURGETTE, SLICED 100G STALE WHITE BREAD, CRUSTS REMOVED

1 GREEN CHILLI, DESEEDED AND CHOPPED

1 GARLIC CLOVE, SLICED

1 TSP SUGAR

50G WALNUT HALVES, LIGHTLY TOASTED

100G BABY SPINACH

30G TARRAGON

10G FLAT-LEAF PARSLEY, CHOPPED

2 TBSP CIDER VINEGAR 100ML OLIVE OIL

60G FULL-FAT GREEK YOGURT 200ML WATER

150G ICE CUBES

2 TSP SEA SALT

WHITE PEPPER, TO TASTE

TO GARNISH

4 PICKLED WALNUTS, CHOPPED 1 CUCUMBER, PEELED AND FINELY DICED

1 GREEN APPLE, PEELED AND FINELY DICED

1 SMALL GREEN PEPPER, PEELED, DESEEDED AND FINELY DICED 1 TBSP CHOPPED TARRAGON 1 TBSP FINELY CHOPPED FLAT-LEAF PARSLEY

6 TBSP OLIVE OIL

1 For best results, mix together the ingredients for the gazpacho the day before and leave them to mingle in a bowl. Cover and refrigerate. 2 The next day, blend the gazpacho ingredients in a blender or food processor for 2 minutes until smooth. Place a sieve over a bowl and pass the mixture through it, using the back of a spoon to squeeze as much through as possible. Chill; discard any debris in the sieve. 3 To prepare the crabmeat, discard any shell or cartilage. Place the meat in a bowl, season with salt and pepper to taste, then refrigerate. 4 Mix all the garnish ingredients together and season. Set aside. 5 Before serving, chill 4 bowls for 30 minutes in the freezer. To serve, divide the gazpacho between the chilled bowls and top with the crabmeat and a generous spoonful of garnish. Serve immediately.