Lettuce Gazpacho with Yabbies

Bread Wafers



Lettuce Gazpacho

  • 190 g ( oz) green capsicum (pepper), seeded and roughly chopped
  • 1 long green chilli, seeded and roughly chopped
  • 3 small french shallots, sliced
  • 170 g (6 oz) fennel bulb, sliced
  • 15 g (½ oz/1 cup) leaves from a celery heart, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 head cos (romaine) lettuce, roughly chopped (reserve a few small leaves for serving)
  • 1 handful chervil
  • 200 g (7 oz) mayonnaise
  • sea salt and freshly ground black pepper, to taste
  • 8 raw yabbies
  • 4 bread wafers


  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon finely diced french shallot
  • 1 teaspoon finely snipped chives
  • juice of ½ lemon


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 a little water. When the mixture is thoroughly combined, incorporate the mayonnaise with a whisk, adjust the seasoning and pass the mixture through a fine sieve. Put the gazpacho in the refrigerator to chill.

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.