Looking for a fresh, elegant starter full of character? This Basque gazpacho with foie gras is a perfect combination of the summer sweetness of ripe vegetables and 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 a reception in the summer.
Served in a glass for a chic aperitif or on a plate for a refined starter, it promises a beautiful balance between freshness, sweetness and delicate spices. An original way to revisit foie gras in a light way!

Ingredients (for 6 verrines or 4 small starters)

For the gazpacho:

  • 5 very ripe heirloom tomatoes (such as beef heart or green zebra for more taste)
  • 1 red bell pepper
  • 1/2 yellow bell pepper (sweeter than green)
  • 1 small sweet onion from the Cévennes or 2 spring onions
  • 1 clove garlic, degermed
  • 1 small cucumber (or 1/2 large, such as Noa)
  • 2 tbsp fruity extra virgin olive oil
  • 1 tbsp aged sherry vinegar or craft apple cider vinegar
  • 1 pinch of Espelette pepper (adjust to taste)
  • Guérande salt, freshly ground pepper

For the filling:

  • 120 g of 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 small croutons rubbed with garlic
  • A few fresh herbs (purple basil, coriander or microgreens)

Preparation

1. Prepare the gazpacho:

  • Peel the tomatoes (immerse themselves in boiling water for 10 seconds then cool to remove the skin), remove the seeds and cut them into pieces.
  • Peel the cucumber, remove the seeds if necessary.
  • Cut the onion, degermed garlic and peppers into pieces.
  • Finely blend all the vegetables in a powerful blender with olive oil, vinegar, Espelette pepper, salt and pepper.
  • Strain through a fine sieve for a silky texture.
  • Set aside in the refrigerator for at least 2 hours (ideally 4 to 6 hours for maximum infusion of flavors).

2. Straighten:

  • Pour the very chilled gazpacho into verrines, small soup plates or transparent bowls.
  • Form foie gras quenelles with two spoons or cut it into small, regular cubes.
  • Carefully place the foie gras on top of the gazpacho.
  • Add a few drops of balsamic reduction or balsamic cream to the fig for a sweet and savory contrast.
  • Sprinkle with a pinch of fleur de sel and decorate with a few microgreens or fresh herbs.

Tips & variants

  • More gourmet texture : add a small piece of stale bread crumbs soaked in a little cold water and squeezed 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 the foie gras with creamy burrata or avocado tartare.

Recipe by Relais Gourmet

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