This vibrant gazpacho recipe from Angel Zapata Martin, head chef at Barrafina, is just the thing to cool down on a hot day. Adding baby gem lettuce and quail eggs add a whole new dimension to this classic Spanish dish.
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The next day, transfer to a blender and blitz to a smooth soup. With the blender running on a low speed, slowly drizzle in a little more arbequina olive oil to emulsify. Spice it up with a splash more of sherry vinegar and place back in the fridge to chill
4
When ready to serve, boil the quail eggs for 1 minute and 20 seconds, then plunge into iced water. Peel carefully
As executive chef of London’s four Barrafina restaurants, Angel Zapata Martin is a figurehead for authentic Spanish tapas in the UK.
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Gazpacho with quail eggs and baby gem
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Gazpacho with quail eggs and baby gem