• 1 beetroot cooked and peeled
  • 20 ml of liquid cooking cream
  • Juice of half a lemon
  • balsamic vinegar of modena
  • Spicy Smoked Paprika Flakes
  • 80 g goat cheese di latte vaccino
  • garlic sprouts
  • 50g blueberries
  • 1 55g jar of Avruga herring pearls


  1. Place the chopped beetroot, the liquid cream, the lemon juice, 1 squirt of Modena balsamic vinegar and a few flakes of spicy smoked paprika (to taste) in the blender.
  2. Beat until you get a smooth and homogeneous consistency.
  3. Divide the gazpacho into two deep plates and keep in the fridge.
  4. Mix the caprino di latte vaccino cheese with two tablespoons of Avruga.
  5. Form two quenelles with the Avruga cheese mixture and place one on each plate.
  6. Top each quenelle with a small spoonful of Avruga.

Enjoy your meal!