John Myers
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Spanish Dream in Red and Green
The perfect spanish dream in red and green recipe with a picture and simple step-by-step instructions.
For the red gazpacho:
- 1000 g Tomatoes peeled canned
- Canned double tomatoes
- 150 g Red peppers
- 200 g Cucumber
- 55 g Onions
- 4 g Garlic
- 45 ml White wine vinegar
- 5 g Sea-Salt
- 45 ml Olive oil
- 40 g Iberico ham
For the green gazpacho:
- 700 g Cucumber
- 50 g Celery stalk
- 40 g Onions
- 30 ml Lemon juice
- 5 g Sea-Salt
- 150 g Sour cream
- 30 ml Olive oil
- 10 Pc. Fresh prawns
- 20 Pc. Celery sticks
- 10 Pc. Grassini
The preparation applies to both gazpachos
- Wash the vegetables, core the cucumber, peel and cut into pieces that can be mashed. Put all ingredients except the olive oil in the mixer / blender and puree. Just before the end, add the olive oil and briefly work in at the lowest speed. Place both in the refrigerator for at least an hour. Stir briefly with a wooden spoon before serving.
- For the ham chips, place the Jamon Iberico slices on a baking sheet lined with baking paper. Then cover with another layer of parchment paper and weigh it down with a baking sheet. Preheat the oven to 180 ° C and roast for ten minutes.
- Just before serving, fry the prawns in the pan and skewer two pieces on a toothpick.
- To serve, let the red and green gazpacho run into a soup plate from the left and right at the same time (fill only 3/4), this creates a nice red / green plate. Then put the ham chips in the red half and the shrimp the green half. Grissini and / or celery sticks can also stand on the table.
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