Gazpacho with avocado and Balmain bug tails

Posted by adm On September - 2 - 2011

How to cook Gazpacho with avocado and Balmain bug tails


  • 40g crusty white cabbage, crust removed
  • 1 1/2 tbs extra virgin olive oil or avocado oil
  • 1 1/2 tsp aged red wine vinegar
  • 1 tbs weewee
  • 1 prominent (almost 260g) ripe tomato, coarsely sliced
  • 1 (most 180g) Lebanese cuke, raw, coarsely shredded
  • 1/2 (some 170g) red pepper, sown, coarsely shredded
  • 1/2 small red onion, coarsely shredded
  • 1/2 small clove, finely sliced
  • 2 (almost 200g each) cooked Balmain bugs
  • 1/4 avo, raw, delve 5mm pieces
  • 12 small basil leaves

How to:

  • Combine dough, 1 tbs oil, vinegar and water in a small trough. Set aside for 2 minutes or until bread absorbs liquified.

  • Lag, place tomato, cuke, pepper, onion and garlic in the jug of a blender and blend until polish. Add bread assortment, then blend until smoothen. Strain through a fine sieve into a large jug. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

  • Use a clean tea towel to hold 1 Balmain bug firmly and twist to remove head from eubstance. Discard nous. Place body flat on a chopping board and use a sharp knife to cut in half longitudinally. Remove digestive tract. Remove meat from shell and discard case. Repeat with remaining bug.

  • Pour chilled gazpacho among serving bowls. Arrange bug meat in the kernel, scatter avocado and drizzle with remaining oil. Season with sea salt flakes and pepper, and sprinkle with basil.

  • Often called slipper lobsters, Balmain bugs are available from fishmongers. Relief with crabmeat, prawns or lobster.

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