Ingredients
Prep time: 15 minutes, plus chilling
Cooking time: 5 minutes
Serves 4
GAZPACHO
2 fresh jalapeños, seeded
1 continental cucumber, peeled and chopped
1 baby fennel bulb, chopped
1 celery stick, chopped
1 clove garlic
1 green capsicum, seeded and chopped
2 cups (500ml/16fl oz) iced water
1 tablespoon olive oil
½ bunch chives, chopped, to garnish
PIQUILLO MOUSSE
2 gelatine leaves
200ml (7fl oz) thickened cream
100g (3½oz) piquillo pepper
salt and pepper
chardonnay vinegar, to serve
Method
For gazpacho, place all ingredients except the chives in food processor and process on high speed until smooth. Pass through a sieve.
For piquillo mousse, soak gelatine leaves in water for 2 minutes until soft. Place in a saucepan with cream on medium heat and bring to a simmer. Blend piquillo pepper until very smooth. Add to cream and cook for 2 minutes. Season and pour into a small deep container. Cool, then chill until set.
Pour gazpacho into serving bowls. Add a dash of chardonnay vinegar and, with an ice-cream scoop, place 2 balls of piquillo mousse in the middle and serve topped with chives.
This recipe comes to us from Miguel Maestre, sourced straight from his home country. You’ll find it within his second cookbook, ‘Spanish Cooking’. Use this link to read the full book review for ‘Spanish Cooking’ http://www.agfg.com.au/Blog/post/2011/11/15/Book-Review-Spanish-Tapas.aspx
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