Gazpacho with quail eggs and baby gem

Name: Gazpacho with quail eggs and baby gem
Total time: 15 min
Ingredients: 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; 4 quail eggs; 1 baby gem lettuce; 1/4 shallot, finely diced; sherry vinegar; arbequina olive oil; chopped chives

by Angel Zapata Martin

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Starter
easy
2
15 minutes

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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

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Ingredients

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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

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Equipment

Blender

Method

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

Leave in the fridge to marinate overnight

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

When ready to serve, boil the quail eggs for 1 minute and 20 seconds, then plunge into iced water. Peel carefully