Gazpacho with quail eggs and baby gem
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This vibrant gazpacho recipe from Angel Zapata Martin, head chef at Barrafina, is just the thing to cool down on a hot day. Adding baby gem lettuce and quail eggs add a whole new dimension to this classic Spanish dish.
First published in 2017
Ingredients
Metric
Imperial
Gazpacho
- 500g of tomatoes, ripened
- 1 garlic clove
- 4 spring onions
- 120g of cucumber
- 1 slice of bread, crust removed
- 1/4 red pepper
- 1 pinch of salt
- 1 pinch of pepper
- 1 dash of sherry vinegar
- 1 dash of arbequina olive oil
To serve
- 4 quail eggs
- 1 baby gem lettuce
- 1/4 shallot, finely diced
- sherry vinegar
- arbequina olive oil
- chopped chives
SAVE RECIPE
Equipment
- Blender
Method
1
To begin, roughly chop the tomatoes, garlic, spring onion, cucumber, bread and red pepper and mix with the salt, pepper, olive oil and sherry vinegar
- 500g of tomatoes, ripened
- 1 garlic clove
- 4 spring onions
- 1 slice of bread, crust removed
- 120g of cucumber
- 1/4 red pepper
- 1 dash of arbequina olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 dash of sherry vinegar
2
Leave in the fridge to marinate overnight
3
The next day, transfer to a blender and blitz to a smooth soup. With the blender running on a low speed, slowly drizzle in a little more arbequina olive oil to emulsify. Spice it up with a splash more of sherry vinegar and place back in the fridge to chill
4
When ready to serve, boil the quail eggs for 1 minute and 20 seconds, then plunge into iced water. Peel carefully
5
Wash the baby gem leaves and dress with the chopped shallot, olive oil, sherry vinegar and flaky salt
- 1 baby gem lettuce
- 1/4 shallot, finely diced
- sherry vinegar
- arbequina olive oil
6
Pour the soup into bowls and garnish with the dressed baby gem leaves, 2 eggs per portion and a sprinkling of chopped chives
First published in 2017
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