Chilled Cucumber And Horseradish Gazpacho With Lymington Crab Salad And Pickled White Radish

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
243
FAT
40%
CHOL
27%
SOD
40%

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Ingredients for 4 servings

225 ml of Knorr Vegetable stock

2 cucumbers, seeds removed and roughly chopped

100 g of horseradish, fresh peeled and grated

1 tbsp of horseradish cream

2 tbsp of basil leaves

2 tbsp of chives

2 tbsp of chervil

150 g of mascarpone

1 large crab, cooked and picked – white and brown meat kept separate

1/2 Granny Smith apple, peeled and diced

1/4 cucumber, deseeded and diced

1 tbsp of chopped chervil

1 tbsp of chopped dill

1 tbsp of chopped chives

1/4 lemon

50 g of mayonnaise

salt

1 Japanese white radish

42 ml of white vinegar

42 ml of water

25 g of caster sugar

To plate: 1 handful of baby cress

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