Interpretation of gazpacho - Restaurant Mirko Carturan
Starters and salads

 

Ingredients (4 servings)

  • 25 g gelatine powder
  • 6 Kumato® chopped
  • 1 clove garlic, sliced
  • Cucumber peel, julienned and lightly fried
  • Peeled and crushed red pepper with olive oil
  • 8 slices of sliced and dried bread
  • 4 dried Kumato® skins
  • 4 small cucumber cylinders
  • Maldon salt, sugar
  • Onion sprouts

Method 

  1. Place the tomato, salt and sugar in a sieve.
  2. Press lightly and leave in the fridge for 24 hours.
  3. Collect the tomato water and gel with the gelatine.
  4. Dry the tomato skins and bread slices at 60º for two hours.
  5. Make four cylinders with the cucumber. Julienne the skin to be fried with the sliced garlic, then dry.

Stand out with  original serving ideas

Place a square of Kumato® water jelly, a strip of pepper, the cucumber cylinder with garlic, bread, tomato skin and season with oil and Maldon salt on a blackboard. Garnish with onion sprouts and serve.

Pairing: BASA white wine, DO Rueda.