Cucumber Mint Gazpacho with King Crab

Cucumber Mint Gazpacho with King Crab

A delicious and refreshing dish that's perfect for these hot summer days

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Foodie  Foodie Your Guide to Good Taste  on 13 Jun '15

This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!

Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.

Serves: 4

Prep time: 10 minutes

Cooking time: 25 minutes



  • 1 onion
  • 1 tbsp oil
  • 500g cucumber
  • 2 garlic cloves, finely chopped
  • 100ml of heavy cream
  • 25 mint leavessherry vinegar to taste
  • salt and pepper
  • cayenne pepper

To garnish

  • King crab meat, a handful per bowl
  • finely diced tomatoes
  • extra virgin olive oil
  • lemon juice


  1. Finely chop the onion and fry in a little oil until they become translucent.
  2. Peel, deseed and dice the cucumbers, reserving half of one to garnish later.
  3. Add the garlic and chopped cucumbers to the sweating onions and cook for a few minutes. Add the cream and boil for five minutes.
  4. Take off the heat and blend the soup, adding the mint leaves.
  5. Once the soup is cool, pass through a fine sieve, season with sherry vinegar, salt and cayenne pepper to taste.
  6. Garnish with the reserved cucumber, crabmeat, diced tomatoes, extra virgin olive oil and a squeeze of lemon juice.

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