Monday

Gazpacho with oysters

















Type of dish : Starter
To serve : 4
Preparation : 30 min
Cooking : 2 min
Budget : Expensive
From : Spain
Difficulty : Medium


Ingredients :
18 medium oysters, already opened
800g very ripe tomatoes
1 cucumber
2 lemons

For the Gazpacho :

100g breadcrumbs
1 clove garlic
1 sprig tarragon
1 bunch chives
500ml tomato juice
3 teaspoons olive oil
Salt & pepper


Recipe :
Make the Gazpacho :
Soak the breadcrumbs in water to soften.
Peel and chop garlic and snip the chives and tarragon.
Liquidise with breadcrumbs briefly to combine.
Mix with tomato juice, in a large bowl.
Drizzle with a little olive oil.
Season.
Chill for at least an hour.

Oysters :
Remove from shells, but keep juice to one side.
Strain juice through a sieve and pour into a saucepan.
Add oysters and bring to boil, poach for one minute.
Add the juice of bith lemons.
Peel and seed tomatoes and dice.
Peel and dice cucumber.
Mix vegetables into gazpacho, then add the poached oysters.
Serve chilled.


Advice :
Recommended Wine : Sancerre