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Gazpacho with oysters

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Origin of dish:  Spain
Type of cooking:  Hob
Preparation time: 30 minutes
Ingredients (serves 4):


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.
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

User comments

another free recipe every day

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