Gazpacho with quail eggs and baby gem

PT15M

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Ingredients

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Gazpacho

To serve

1
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
2
Leave in the fridge to marinate overnight
3
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
5
Wash the baby gem leaves and dress with the chopped shallot, olive oil, sherry vinegar and flaky salt
6
Pour the soup into bowls and garnish with the dressed baby gem leaves, 2 eggs per portion and a sprinkling of chopped chives
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