Gazpacho of red
berries & beetroot
A modern version of the traditional Gazpacho Andaluz, especially created by Nacho Manzano.
Traditionally a Summer dish, the beetroot and anchovies of this Gazpacho bring out vibrant, autumn flavours making a soup that can be enjoyed throughout the year.
Wines: Recommended wines are either the white Rioja Londoño or the Cava Brut Perelada Reserva.
Ingredients:
For 1000 gr of Gazpacho
• 500gr mature tomato
• Garlic clove
• 120grs peeled cucumber
• 100gr spring onion
• 75gr green pepper
• 430gr mixed red berries
• 60gr extra virgin olive oil
• 13gr salt
• 30gr Jerez vinegar
• 90gr blended beetroot
Serve: • 1 scoop of cream cheese • 1 anchovy cut in strips • Chopped Mint Method Blend all the ingredients in a blender. Strain the mix and put aside. Chilled and served cold. To present: Pour in a soup plate. Place a scoop of the cream cheese in the middle, some anchovies and mint. For a perfect touch, pour a little bit of extra virgin olive oil.
A modern version of the traditional Gazpacho Andaluz, especially created by Nacho Manzano.
Traditionally a Summer dish, the beetroot and anchovies of this Gazpacho bring out vibrant, autumn flavours making a soup that can be enjoyed throughout the year.
Wines: Recommended wines are either the white Rioja Londoño or the Cava Brut Perelada Reserva.
Ingredients:
For 1000 gr of Gazpacho
• 500gr mature tomato
• Garlic clove
• 120grs peeled cucumber
• 100gr spring onion
• 75gr green pepper
• 430gr mixed red berries
• 60gr extra virgin olive oil
• 13gr salt
• 30gr Jerez vinegar
• 90gr blended beetroot
Serve: • 1 scoop of cream cheese • 1 anchovy cut in strips • Chopped Mint Method Blend all the ingredients in a blender. Strain the mix and put aside. Chilled and served cold. To present: Pour in a soup plate. Place a scoop of the cream cheese in the middle, some anchovies and mint. For a perfect touch, pour a little bit of extra virgin olive oil.
No comments:
Post a Comment