Cold Tarragon Cucumber Soup

Rinse the cucumber, set aside a few slices for decoration, remove the skin from the remaining cucumber, remove the seeds and cut into cubes.

Peel and dice the shallot, chop the tarragon.

Blend the clear soup, cucumber, shallot, vinegar, tarragon, mustard, crÂme fraÂche and the olive oil. Season with a little salt and leave to cool.

Before serving, blend repeatedly and garnish with tarragon leaves, lemon zest, crab and cucumber slices.

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