Cold watermelon soup with sardines and ginger foam – 55000 Recipes. Passion for food

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Cold watermelon soup with sardines and ginger foam

As part of its anniversary menu, Zalacaín opted for a refreshing cold watermelon soup this summer – completely seasonal – something time consuming to prepare but easy to prepare.

Ingredients

  • For accompaniment
  • Mint flower
  • The heart of half a watermelon
  • Aromatic herbs
  • 2 ripe tomatoes
  • For the cold soup
  • 4 liters of watermelon juice
  • 4 g Xanthan gum
  • For sardines
  • 500 g of sardines
  • Half a liter of white wine vinegar.
  • A tablespoon of sherry vinegar
  • 150 g of salt.
  • Virgin Olive Oil (Arbequina)
  • For the ginger foam
  • 1 liter of cream
  • 200 g ginger
  • 3 siphon charges
  • Rocket sprouts

Preparation

For watermelon soup

  1. Open the watermelons, remove the meat from them and mix. Add the Xantana gum while stirring with a few sticks.
  2. Book cold.

For sardines

  1. Wash the sardines to remove the scales.
  2. Clean the sardines, remove the head and tail, intestines and bones, both the center and the back. In the end, we were left with only the sardine cross.
  3. Place the sardines in a plate or bowl and cover with salt and pre-mixed vinegar.
  4. Leave to marinate between 12 and 24 hours, depending on the thickness of the sardines.
  5. Wash the sardines with water and leave them soaked in a lot of olive oil (arbequin).

For the ginger foam

  1. Boil the cream, add the ginger and let it infuse for 20 minutes.
  2. Allow to cool, place in the siphon and place the three charges.

For accompaniment

  1. Peel and cut the two tomatoes into small cubes and mix them with the aromatic herbs, pre-cut to taste.
  2. Cut the heart of the watermelon into slightly larger cubes.

About the cladding

  1. Arrange the watermelon cubes, tomato cubes and arugula sprouts and sardine fillets on a plate.
  2. Place a mint flower on each watermelon cube and a dot of ginger foam on each tomato cube.
  3. Finally, the cold watermelon soup will be served with a jug.

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I will see you on another recipe.
David from 55000 Recipes