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Gazpacho Andaluz with Char Tartare and Gazpacho Ice Cream (Juan Amador)
The perfect gazpacho andaluz with char tartare and gazpacho ice cream (juan amador) recipe with a picture and simple step-by-step instructions.
Andalusian gazpacho
- 500 g Red tomatoes
- 500 g Red peppers
- 400 g Cucumber
- 2 Pc. Limes
- 1 tbsp Tabasco
- 1 Pc. Clove of garlic
- 1 Pc. Avocado
- 100 ml Extra virgin olive oil
- 50 ml White wine vinegar
- Salt and pepper
Gazpacho ice cream
- 500 g Green fresh tomatoes
- 500 g Green peppers
- 400 g Cucumber
- 2 Pc. Limes
- 1 tbsp Tabasco green
- 1 Pc. Clove of garlic
- 1 Pc. Avocado
- 100 ml Extra virgin olive oil
- Salt and pepper
- 150 g Per sorbet
- 135 g Glucose syrup
Char tartat
- 400 g Char fillet
- Salt
- Cayenne pepper
- Lime juice
- Extra virgin olive oil
Andalusian gazpacho
- For the gazpacho, cut the tomatoes into large pieces. Core the paprika and cucumber and also roughly dice. Peel, core and roughly chop the avocado, squeeze the limes.
- Finely puree all ingredients in a blender, season with salt and pepper. Pass the gazpacho through a sieve and refrigerate.
Gazpacho ice cream
- Prepare all the ingredients for the gazpacho ice cream in the same way as for the gazpacho. Finely puree in the blender, season to taste, pass through a sieve and freeze in the ice cream maker.
Char tartare
- Finely chop the char fillet without skin and bones and season with salt, cayenne pepper, lime juice and olive oil.
Serve
- Place the ice cream and the char starter in a deep plate, pour in the gazpacho and garnish with breadcrumbs roasted in butter and basil.
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