Green tomato gazpacho

It’s a delicious recipe and a magical combination.

This recipe combines the creaminess of gazpacho with the iodine of Baeri caviar.


Chop the tomatoes and blend with the onion, garlic, balsamic condiment, 50ml olive oil and a few basil leaves.

Season the gazpacho with salt and pepper, then chill.

Pour the gazpacho into the bowls and spoon the caviar into the center.

Add a drizzle of olive oil and a few sprigs of basil.