Looking for a fresh, elegant starter full of character? This Basque gazpacho with foie gras perfectly combines the summery sweetness of ripe vegetables with the refined creaminess of foie gras. Inspired by both Andalusian tradition and the flavours of the Basque Country, this light yet sophisticated dish is ideal for a festive meal or summer reception.
Served in a verrine for a chic aperitif or on a plate for a refined starter, it promises a fine balance of freshness, sweetness and delicate spices. An original and light take on foie gras!
Ingredients (for 6 verrines or 4 small starters)
For the gazpacho :
- 5 ripe heirloom tomatoes (beef heart or green zebra for extra flavour)
- 1 red bell pepper
- 1/2 yellow bell pepper (sweeter than green)
- 1 small Cรฉvennes sweet onion or 2 cรฉbettes
- 1 garlic clove, degermed
- 1 small cucumber (or 1/2 large, Noa type)
- 2 c. tablespoon fruity extra-virgin olive oil
- 1 c. tablespoon aged sherry vinegar or artisanal cider vinegar
- 1 pinch Espelette pepper (adjust to taste)
- Guรฉrande salt, freshly ground pepper
For the garnish :
- 120 g foie gras (ideally whole and of good quality)
- A few drops of balsamic reduction or fig balsamic vinegar cream
- Fleur de sel
- Toasted country bread (optional) or garlic-rubbed croutons
- A few fresh herbs (purple basil, coriander or microgreens)
Preparation
1. Prepare the gazpacho :
- Stem the tomatoes (plunge into boiling water for 10 seconds, then cool to remove the skin), remove the seeds and cut into chunks.
- Peel cucumber, removing seeds if necessary.
- Chop the onion, garlic and peppers.
- Finely blend all the vegetables in a powerful blender with the olive oil, vinegar, Espelette pepper, salt and pepper.
- Strain through a fine sieve for a silky texture.
- Set aside in the fridge for at least 2 hours (ideally 4 to 6 hours for maximum flavor infusion).
2. Dressing :
- Pour the chilled gazpacho into verrines, small soup plates or transparent bowls.
- Use two spoons to form foie gras quenelles, or cut into small, even cubes.
- Carefully place the foie gras on top of the gazpacho.
- Add a few drops of balsamic reduction or fig balsamic cream for a sweet-and-sour contrast.
- Sprinkle with a pinch of fleur de sel and garnish with a few micro-pods or fresh herbs.
Tips & variations
- More gourmet texture: add a small piece of stale breadcrumbs soaked in cold water and wrung out before blending the vegetables.
- Additional flavourings: a dash of lime juice or a few basil leaves mixed directly into the gazpacho.
- Land and sea” option: add a few small shrimps marinated in lemon to accompany the foie gras.
- Vegetarian version: replace foie gras with creamy burrata or avocado tartar.
Recipe by Relais Gourmet
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