Gazpacho with quail eggs and baby gem
by Angel Zapata Martin

Ingredients

Fruit & Vegetables

  • 500g of tomatoes, ripened
  • 1 garlic clove
  • 4 spring onions
  • 120g of cucumber
  • 1/4 red pepper
  • 1/4 shallot, finely diced

Bakery

  • 1 slice of bread, crust removed

Store Cupboard

  • 1 pinch of salt
  • 1 pinch of pepper
  • 4 quail eggs

Oils & Vinegars

  • 1 dash of sherry vinegar
  • 1 dash of arbequina olive oil
  • sherry vinegar
  • arbequina olive oil

Salad & Fresh Herbs

  • 1 baby gem lettuce
  • chopped chives