Ingredients
Bavarois: 1 kg. tomatoes 1/2 cucumber 1/4 onion 1/2 garlic clove 1 green pepper 100 g. bread salt and pepper 4 gelatine sheets 200 g. whipped cream Vinaigrette: 2 tomatoes ½ red pepper 1 green pepper 1 onion 1 cucumber 3 parts virgin olive oi
Así puedes prepararlo
Slice the tomatoes in half and remove the pips, peel the cucumber and then process them with the onion, garlic, pepper and bread; season with salt and pepper. Put the gelatine sheets to soak in cold water. Squeeze them out gently and dissolve over a low heat or in the microwave. Add them to the gazpacho and then add the cream to temper the flavour. Fill the mould with the gazpacho bavarois mixture and leave to set in the fridge for 3 hours. Prepare a vinaigrette with the oil, vinegar and salt, and stir in the vegetables chopped into tiny dice. For easier release, semi-freeze the bavarois and press the base gently when turning out; serve completely defrosted. Serve the bavarois with the vinaigrette in the centre and accompany with Serrano ham and chopped hard-boiled egg.
