Gazpacho Recipe with Quail Eggs - Great British Chefs

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.

Ingredients

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Metric

Imperial

Gazpacho

500g of tomatoes, ripened
1 garlic clove
4 spring onions
120g of cucumber
1 slice of bread, crust removed
1/4 red pepper
1 pinch of salt
1 pinch of pepper
1 dash of sherry vinegar
1 dash of arbequina olive oil

To serve

4 quail eggs
1 baby gem lettuce
1/4 shallot, finely diced
sherry vinegar
arbequina olive oil
chopped chives

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Blender

To begin, roughly chop the tomatoes, garlic, spring onion, cucumber, bread and red pepper and mix with the salt, pepper, olive oil and sherry vinegar

500g of tomatoes, ripened
1 garlic clove
4 spring onions
1 slice of bread, crust removed
120g of cucumber
1/4 red pepper
1 dash of arbequina olive oil
1 pinch of salt
1 pinch of pepper
1 dash of sherry vinegar

Leave in the fridge to marinate overnight

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

When ready to serve, boil the quail eggs for 1 minute and 20 seconds, then plunge into iced water. Peel carefully