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 Tbs olive oil
1/2 bunch chives, chopped, to garnish
2 gelatine leaves
200 ml (7fl oz) thickened cream
100 g (3½oz) piquillo pepper
Salt and pepper
Chardonnay vinegar, to serve
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.
Credits: ‘Spanish Cooking’ by Miguel Maestre