Gazpacho with crab meat

Method

1. Whizz ½ cucumber, red onion, fresh tomato juice, olive oil, ½ red pepper and sherry vinegar in a processor until smooth. Season.
2. Finely chop and stir in the remaining cucumber and red pepper. Chill.
3. When you’re ready to eat, pour the gazpacho into bowls. Mix the crab meat with a dash of lime juice and the chopped fresh herbs and spoon onto the gazpacho. Serve.