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Gazpacho with avocado and Balmain bug tails
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Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Ingredients:
  • 40g crusty white bread, crust removed
  • 27.30 gm extra virgin olive oil or avocado oil
  • 1 1/2 tsp aged red wine vinegar
  • 20.00 gm water
  • 1 large (about 260g) ripe tomato, coarsely chopped
  • 1 (about 180g) Lebanese cucumber, peeled, coarsely chopped
  • 1/2 (about 170g) red capsicum, seeded, coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • 1/2 small garlic clove, finely chopped
  • 2 (about 200g each) cooked Balmain bugs
  • 1/4 avocado, peeled, cut into 5mm pieces
  • 12 small basil leaves
Instructions:
  • In a small bowl, mix together bread, 1 tablespoon of oil, vinegar, and water. Let it rest for 2 minutes until the bread soaks up all the liquid.
  • In a blender, combine tomato, cucumber, capsicum, onion, and garlic until smooth. Add the bread mixture and blend again until smooth. Strain the mixture through a fine sieve into a large jug. Cover with plastic wrap and let it chill in the fridge overnight to enhance the flavors.
  • Wrap a clean tea towel around 1 Balmain bug and twist to separate the head from the body, discarding the head. Place the body flat on a chopping board and carefully slice it in half lengthwise. Remove the digestive tract, then extract the meat from the shell, discarding the shell. Repeat with the remaining bugs.
  • Divide chilled gazpacho into serving bowls. Place bug meat in the center, sprinkle avocado around, and drizzle with remaining oil. Season with sea salt flakes and black pepper, then garnish with basil.

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