Gazpacho water soup with marinated thrush
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.
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.
"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."