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Green gazpacho with seaweed and Ikura
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Course
Starters
Alaska Product
Sockeye Salmon
Servings
4
Ingredients
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
salt
200
g
Ikura
Instructions
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.