Horseradish and Cucumber Gazpacho with Crab Salad

A cool and creamy gazpacho made with fresh cucumber and a hint of horseradish, topped with a delicate crab salad. This elegant starter is perfect for warm weather or a sophisticated dinner party.

For the gazpacho:
• 3 large cucumbers (peeled, seeded, and chopped)
• 1 garlic clove
• 1 tbsp prepared horseradish
• 1 cup Greek yogurt (or dairy-free alternative)
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• Salt and pepper to taste
• Ice cubes (optional for serving)

For the crab salad:
• 200g fresh crab meat
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

For garnish:
• Microgreens or fresh dill
• Olive oil drizzle

Step 1: Prepare the gazpacho
1. In a blender, combine cucumber, garlic, horseradish, Greek yogurt, white wine vinegar, olive oil, salt, and pepper. Blend until smooth.
2. Adjust seasoning to taste and chill for at least 1 hour before serving.

Step 2: Make the crab salad
1. In a bowl, mix crab meat, mayonnaise, Dijon mustard, lemon juice, and fresh dill.
2. Season with salt and pepper. Chill until ready to use.

Step 3: Serve
1. Pour the chilled gazpacho into bowls.
2. Top each bowl with a dollop of crab salad.
3. Garnish with microgreens or dill and drizzle with olive oil.

Step 4: Optional
1. Serve the gazpacho with ice cubes for an extra chilled effect.