JOSELITO GAZPACHO

Ferrán Adriá

JOSELITO GAZPACHO

Ir View recipe video

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500 g Joselito Consomme


1 spring onion


3 ripe red tomatoes


4 cloves garlic


1 red capsicum (pepper)


1 small cucumber


25 g sherry vinegar


2 slices of stale bread


Diced Joselito ham


Salt

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1. Clean and chop the tomatoes.


2. Peel 60 g of spring onion and blanch for 2 minutes. 


3. Peel the garlic and blanch three times. 


4. Remove the stem and seeds from the capsicum.


5. Peel the cucumber and remove the seeds with a spoon. Salt and leave to drain for 1 hour. Then remove the salt with plenty of water.


6. Chop all the ingredients, mix them in a bowl and leave in the fridge for 12 hours.


7. Then mix in a blender along with the Joselito Consomme. Next, press and strain the mixture to obtain the gazpacho. 


8. Add salt and vinegar to taste. 


9. Serve the gazpacho with diced ham.

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