Essence of Gazpacho
Chef Juan Pablo Felipe of El Chaflan – Madrid, Spain
Adapted by

Yield: 4 Servings

Essence of Gazpacho by Chef Juan Pablo Felipe on StarChefs.comIngredients:

    Tomato Water:
  • 2 kilograms tomatoes

    Gazpacho Essence:
  • 1 Liter tomato water
  • 8 grams salt
  • 6 grams sherry vinager
  • 7 gelatin sheets, soaked

    Cumin Toast:
  • 1 slice of bread
  • Ground cumin
  • Salt
  • Olive oil

  • Cubed tomato
  • Thinly sliced green pepper
  • Italian parsley
  • Thinly sliced Jamón Ibérico or Jamon Serrano

For Tomato Water:
Puree tomatoes and pass through a chinois. Place tomatoes in cheesecloth and suspend over a container to catch the liquid. Allow to rest for 24 hours to obtain the maximum amount of water from the tomatoes.

For Gazpacho Essence:
Mix 200 grams of the tomato water with the salt, vinegar and previously-soaked gelatin. Mix with the rest of the water and pour into 6 small glasses with handles. Refrigerate until solidified.

For Cumin Toast:
Preheat the oven to 320ºF. Cut bread into thin, flat slices. Season with olive oil, salt and cumin and bake for 10 minutes.

To Serve:
Garnish solidified tomato mixture with cubed tomato, green pepper, parsley leaves and a few slices of jamon. Drizzle with olive oil and sea salt and top with a vertical slice of cumin toast.

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   Published: August 2006