Gourmet recipes

Papaia gazpacho with Forvm Cabernet Sauvignon vinegar caviar 

Type of plateSalad
Type of vinegarForvm Cabernet

1/2 papaia (big)
4 tomatoes
50 g spring onion
25 g bread
1/2 red pepper
1/2 green pepper
1 clove garlic
10 ml Forvm Cabernet Sauvignon vinegar
50 ml oil AOVE

Forvm Cabernet vinegar caviar ingredients
150 ml Forvm Cabernet Sauvignon vinegar
1 Agar-Agar sachet (2g)
1 container with Oil
1 pipette or syringe


  1. Cut the tomato, peppers, chives, garlic and bread into pieces.
  2. We put it in an American glass and add the Forvm vinegar.
  3. We will beat it well until it is like a cream.
  4. We cut the papaya into cubes and add them to the glass.
  5. We crush it and we add the oil until everything is well linked.
  6. We add a point of salt to taste.
  7. (Optional) We go through a Chinese strainer if we want to achieve a finer result without skins.
  8. We leave it in the fridge for a few hours and we will have it ready to serve.

Forvm vinegar caviar elaboration:

  1. We fill a tall jar with vegetable oil and put it in the freezer for at least 30 ‘.
  2. We put the Forvm vinegar in a saucepan on the fire and add an envelope of Agar-Agar.
  3. We put it on the fire, stir until it dissolves and when it comes to a boil we remove it from the heat.
  4. We aspirate the mixture with a pipette or syringe and put drops into the container with oil.
  5. Once we have the caviar in the bottom of the pot, we take them with a strainer and clean them with a good jet of water to remove the taste of oil.
  6. We reserve them in the fridge and we will have them ready to eat.

Thanks to Food & Wine Pairing Couple for this recipe!