Gazpacho and a crunchy Algae Powder biscuit

• 800 g tomatoes
• 20 g garlic
• 20 ml Shiso Purple Vinegar
• 80 g onion
• 20 g cucumber
• 100 g Bomba rice
• 20 g Algae Powder
• 50 ml oil
• 10 g pepper
• 5 g salt
• 1 tray Motti Cress

Gazpacho:
Clean and trim the vegetables and cut them into pieces. Keep the garlic separate. Puree the vegetables in the blender (except the garlic) together with three quarters of the Motti Cress.

Garlic foam:
Blend the garlic together with the oil and make an emulsion. Put this in the soda syphon and chill with one gas cartridge.

Crunchy Algae Powder biscuit:
Boil the Bomba rice until well done, mix in the Algae Powder, and spread the resulting paste thinly over baking paper. Dry it for 45 minutes at 150 ºC in the oven. Serve the gazpacho in a cocktail glass, add the Shiso Purple Vinegar, and pipe the garlic foam on top. Garnish with the rest of the Motti Cress and a crunchy algae biscuit.