Summer gazpacho with white Cornish crab

With an exceptionally warm spring, the produce in our market garden at Daylesford Farm is thriving and in abundance. After months of the team planting, pruning and nurturing our many varieties of organic heritage tomatoes, they are sun soaked and ripe for picking.

This delicious gazpacho recipe celebrates our favourite seasonal produce from the market garden, including sweet tomatoes, fresh cucumbers and peppers with a kick.

Cooling, refreshing and full of flavour, gazpacho is best enjoyed in a shady spot on a hot summer’s day. Finished with a generous helping of white Cornish crab, like every Wild Rabbit recipe it has an indulgent twist and is perfect for a light lunch or supper.

Serves 4

500g organic red cherry tomatoes, roughly chopped
1 organic cucumber, roughly chopped
1 organic red pepper, deseeded and roughly chopped
¼ red onion, roughly chopped
25g fresh basil leaves
15ml red wine vinegar
10ml extra virgin olive oil
200ml organic tomato juice
Tabasco and Worcestershire sauce to taste
200g white crab meat
Slices of toasted sourdough bread, to serve

Method
Leaving the crab meat, tabasco and Worcestershire sauce to one side, place all of the ingredients into a bowl and massage together. Allow to marinate in the refrigerator for 24 hours for the flavours to develop.

Blend until smooth. You may need to adjust your preferred consistency with a little extra tomato juice. Finally season with tabasco, Worcestershire sauce, salt and pepper to taste and chill over ice or in the refrigerator.

To serve, place the crab meat into the centre of your serving bowl, pour the gazpacho around the crab and finish with a drizzle of extra virgin olive oil. Place a slice of toasted sourdough on the side and enjoy immediately.

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