Green gazpacho with seaweed and Ikura
Cubiertos: 4
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
Preparation
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.
