Gazpacho

10 plum tomatoes, cored and quartered

1 cucumber, peeled and cut into chunks

½ bell pepper, cored with seeds removed,

chopped in large pieces

1 Spanish onion

2 slices of bread, crusts removed

1 Tbsp sherry vinegar

1 garlic clove (peeled) 

¾ tsp salt, to taste

1 Tbsp Spanish extra-virgin olive oil

4 shrimp, 2 per person 

1 slice rustic white bread

2 multicolor heirloom tomatoes, diced

1 cucumber, peeled and cut into ½-inch cubes

Salmon roe

1 cup Jamón Iberico (Spanish Ham),

cut into 1-inch cubes

Handful of microgreens

1. Place tomatoes, cucumber, pepper, ¼ minced Spanish onion and bread into blender.

2. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid.

3. Add the olive oil and season with salt to taste.

4. Re-blend, and strain into a pitcher.

5. Place in the fridge to cool for at least half an hour.

6. In a small pan, heat the olive oil over a medium-high flame and add bread to fry until it’s a golden color, about 2 minutes.

7. Remove bread and cube when cool.

8. Add shrimp to the small pan with olive oil at a medium-high heat and sauté until golden.

9. Spoon gazpacho into bowls and garnish with mixture of shrimp, ham, tomatoes, etc. Serve chilled.