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22 May - 12:05 am NZ
Preparation time: 10 minutes
For the soup:
Cut the cucumber into small pieces and put into the blender with the crème fraiche, horseradish and the oyster juices if using. Blend the soup until smooth and season with salt. Pass the soup through a sieve. There will be quite a lot of waste. Chill.
Season the cucumber strips with a little salt and a squeeze of lemon and form 3 little piles of the spaghetti in the bottom of 4 bowls. Top the cucumber with one oyster and top the oyster with a round of radish and a little crème fraiche. Pour the soup round the bottom of the bowls and drizzle with lemon oil if desired. For a touch of theatre present the bowls to each diner before you pour the soup in to the bowls. Pour the soup from a china jug into the bowl in front of your guests. It looks great.
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