Chef Juan Pablo Felipe of El Chaflan – Madrid,
Spain
Adapted by StarChefs.com
Yield: 4
Servings
Ingredients:
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
Garnish:
Cubed tomato
Thinly sliced green pepper
Italian parsley
Thinly sliced Jamón Ibérico or Jamon Serrano
Method: 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.
Ingredients:
