Gazpacho with quail eggs and baby gem

2
15 minutes

Ingredients

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

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
  • 4 quail eggs
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
  • chopped chives