Greg Doyle, Grant King, Katrina Kanetani

Lettuce Gazpacho with Yabbies – Bread Wafers

Name: Lettuce Gazpacho with Yabbies – Bread Wafers
Yield: Serves 4
Cuisine: Australia
Ingredients: 170 g (6 oz) fennel bulb, sliced; 190 g (6¾ oz) green capsicum (pepper), seeded and roughly chopped; 1 long green chilli, seeded and roughly chopped; 1 teaspoon finely snipped chives; 3 small french shallots, sliced; 1 head cos (romaine) lettuce, roughly chopped (reserve a few small leaves for serving); 2 garlic cloves, roughly chopped; 15 g (½ oz/1 cup) leaves from a celery heart, roughly chopped; 4 bread wafers; 1 handful chervil; 8 raw yabbies; sea salt and freshly ground black pepper, to taste; 200 g (7 oz) mayonnaise; juice of ½ lemon; 1 tablespoon extra virgin olive oil; 1 teaspoon finely diced french shallot

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Lettuce Gazpacho

190 g (6¾ oz) green capsicum (pepper), seeded and roughly chopped
1 long

Oceania
Australia
Sydney
Starter
Pescatarian

Method

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