24 Jan Green gazpacho with seaweed and Ikura
Green gazpacho with seaweed and Ikura
- 4 Trocadero lettuce
- 200 g Tosaka seaweed leaves
- 4 bunch watercress
- 800 g green Raf tomatoes
- 400 g extra virgin olive oil
- 400 g water
- 80 ml sherry vinegar
- 200 g Ikura
- Clean all the vegetables well, put in a food processor and blend with the oil, vinegar and a little water, seasoning to taste, then press through a fine sieve.
- Serve the gazpacho in a small shot glass decorated with the Ikura eggs.