Ingredients | Gazpacho

1liter tomato juice

75g tomato ketchup

5ml Tabasco

12ml Worcester sauce

5 medium red Spanish sweet peppers (de-seeded)

2 medium cucumber (peeled and de-seeded)

2 medium onions

4 cloves of garlic

12 plum tomato

6 pieces of sliced white bread (crust off)

3 egg yolks

40ml sherry vinegar

250ml virgin olive oil

Ingredients | Kamchatka Crab

250g white crab meat (Kamchatka crab)

80g mayonnaise

1 bunch of chives

60g of sun dried tomato

10 fresh scallops

5 crispy deep fried Parma ham slices

Method | Gazpacho

Retain 1 red pepper and save for fine brunoise.

Roughly chop the cucumber, peppers, onions, tomatoes, garlic, mix together with the tomato juice, Worcester sauce, Tabasco and half the vinegar. Puree with the stick blender. Add the bread and season leave in the fridge 24 hrs. Whisk the egg yolks and vinegar and slowly add the olive to form a mayonnaise. Puree the soup again and pass through a fine chinois, slowly add to the mayonnaise. Adjust the seasoning and pass again.

Method | Kamchatka Crab

Mix the crab meat, mayonnaise, sun dried tomatos and the chives together. season it with salt and pepper. Approx. press 30g of the mix into a cutter and put the fried scallop on top. Decorate with the crispy Parma ham