Vizcarra 2007. A red crianza (DO Ribera del Duero), by Bodegas Vizcarra Ramos, aged for six months in the barrel. This is a clear, bright red wine with floral aromas and red berry fruity flavors. It is very pleasant in the mouth.
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Gazpacho Water Soup with Marinated Thrush
Preparation
Cook the thrushes with the other ingredients over a high flame for 30 minutes. Remove the thrushes, and pour the liquid through a chinois
Gazpacho water soup
Cook 25 g (2 tbsp) tapioca with 250 ml (1 1/8 cups) of water for 20 minutes. Add the tomatoes, green pepper, onion, garlic, olive oil and sherry vinegar and leave to stand for 12 hours. Strain through a very fine strainer.
Presentation
Pour some of the thickened soup together with diced tomatoes, onions and peppers over the base of a plate. Place the thrush on top and add a little of the cooking liquid. Decorate with aromatic herbs and some wild berries.
Chef's Remark:
"The thrush is one of the liveliest and smallest of game birds. Its diet is varied, but thrushes in Extremadura especially love to feed on olives, which makes their meat tasty and firm."
Preparation by: César Ráez
30 minutes (+ 12 hours to leave to stand)
- 4 thrushes
- 4 very ripe tomatoes
- 25 ml Spanish olive oil
- 25 ml sherry vinegar
- Salt and pepper
- 250 ml water
- 25 gr tapioca
- 2 very ripe tomatoes
- 1/2 green pepper
- 1/2 onion
- 1 clove garlic
- 25 ml Spanish olive oil
- 25 ml sherry vinegar
- 4 thrushes
- 4 very ripe tomatoes
- 1.005 fl. oz Spanish olive oil
- 1.005 fl. oz sherry vinegar
- Salt and pepper
- 8.924 fl. oz water
- 0.882 oz tapioca
- 2 very ripe tomatoes
- 1/2 green pepper
- 1/2 onion
- 1 clove garlic
- 1.005 fl. oz Spanish olive oil
- 1.005 fl. oz sherry vinegar
- 4 thrushes
- 4 very ripe tomatoes
- 0.106 cup Spanish olive oil
- 0.106 cup sherry vinegar
- Salt and pepper
- 1.057 cup water
- 0.145 cup tapioca
- 2 very ripe tomatoes
- 1/2 green pepper
- 1/2 onion
- 1 clove garlic
- 0.106 cup Spanish olive oil
- 0.106 cup sherry vinegar
Wine match