John Myers
Gazpacho (Alvaro Soler)
The perfect gazpacho (alvaro soler) recipe with a picture and simple step-by-step instructions.
- 4 Pc. Pear tomatoes
- 120 ml Olive oil
- 0,25 Pc. Cucumber
- 1 Pc. Shallot
- 0,25 Pc. Green peppers
- 1 shot White wine vinegar
- 0,5 Pc. Roll from the day before
- Salt
- 3 disc Iberico ham
- 50 g Parmesan
- 1 Pc. Eggplant fresh
- 5 tbsp Olive oil
- 2 Pc. Eggs
- 2 Pc. Sprigs of basil
- Cut the bread into large pieces and drizzle with the white wine vinegar.
- Cut the cucumber, onion and bell pepper into medium-sized pieces and mix with the bread. Core, quarter and also add tomatoes.
- Now mix all ingredients very well in a blender until the consistency is creamy.
- Bake the Iberico ham crispy in the pan.
- Bake the eggs in the pan with a dash of olive oil as scrambled eggs. Then cut it up with a knife. Cut the ham into small pieces and add to the eggs.
- Cut the eggplant into slices, drizzle some olive oil over them and cover with grated Parmesan cheese. Bake in the oven at 220 degrees for about 10 minutes – until a golden brown crust has formed.
- Place the gazpacho in a deep plate, spread the egg and ham on top, pour the juice from the baked aubergine over it, decorate with basil. Place the aubergine on the edge of the plate.
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