Cherry gazpacho with shredded fresh cheese and anchovies
For 30 years, Andalusian gazpacho has been modified with greater or lesser success. The one with cherries is one of the most delicious we’ve had. As you know, there is another gazpacho, the manche, which is not a cold soup, but something like game meat pate.
Chef: Danny Garcia
An intuitive professional who has elegantly updated the traditional Andalusian recipe book. His great mastery of technology does not take an iota of feeling from his kitchen. In 2014, he began a new professional phase, creating the group Dani García
- 1 tablespoon sherry vinegar
- 20 leaves of fresh basil
- 75 g of frozen black cherry puree
- 1 fresh cheese in brine (feta type)
- 4 anchovies (divided into four pieces)
- 16 pistachios
- 5 ripe vine tomatoes
- ½ green pepper
- ½ Garlic clove
- ¼ Onions
- 4 tablespoons light extra virgin olive oil
- 330 ml of olive oil
- Peel the tomatoes and cut them into quarters.
- Put the tomatoes, green peppers, onions and garlic in a thermos or in a powerful robot and crush well without adding water at any time. When everything is well crushed, add the cherry puree, olive oil and sherry vinegar. Bring to the point of salt and pass through a fine sieve.
- Crush the cheese by hand and store it in the refrigerator.
- For the basil oil Blanch the basil leaves in hot water, cool quickly and dry well. Mix with olive oil and mix with a blender, pass through a fine sieve and keep cool.
- Pour the cherry gazpacho at the bottom of the plate, put four pistachios on each side and four pieces of anchovies.
- Add a trickle of basil oil and crushed cheese on one side.
Thanks for reading.
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