Process the capsicum, chilli, shallots, fennel, celery leaves, garlic, lettuce and chervil in a blender — the water content of the vegetables should be enough to create momentum, but if not, add
Whisk together the dressing ingredients and season to taste. Cook the yabbies for 3 minutes in a large pan of boiling salted water. Drain and allow to cool. To peel the yabbies, split the tails lengthways, remove the digestive tracts and gently pull out the tail flesh so it remains intact. Reserve the claws for another purpose and discard the heads. Dress the yabby tails with the dressing.
Spoon the gazpacho into four serving bowls, add a bread wafer, two yabby tails and some lettuce leaves to garnish, and serve immediately.
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