What you will need
- 40g crusty white bread, crust removed
- 1 1/2 tbs extra virgin olive oil or avocado oil
- 1 1/2 tsp aged red wine vinegar
- 1 tbs water
- 1 large (about 260g) ripe tomato, coarsely chopped
- 1 (about 180g) Lebanese cucumber, peeled, coarsely chopped
- 1/2 (about 170g) red capsicum, seeded, coarsely chopped
- 1/2 small red onion, coarsely chopped
- 1/2 small garlic clove, finely chopped
- 2 (about 200g each) cooked Balmain bugs
- 1/4 avocado, peeled, cut into 5mm pieces
- 12 small basil leaves
Combine bread, 1 tbs oil, vinegar and water in a small bowl. Set aside for 2 minutes or until bread absorbs liquid.
Meanwhile, place tomato, cucumber, capsicum, onion and garlic in the jug of a blender and blend until smooth. Add bread mixture, then blend until smooth. Strain through a fine sieve into a large jug. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
Prepare balmain bugs
Use a clean tea towel to hold 1 Balmain bug firmly and twist to remove head from body. Discard head. Place body flat on a chopping board and use a sharp knife to cut in half lengthways. Remove digestive tract. Remove meat from shell and discard shell. Repeat with remaining bug.
Pour chilled gazpacho among serving bowls. Arrange bug meat in the centre, scatter avocado and drizzle with remaining oil. Season with sea salt flakes and black pepper, and sprinkle with basil.