Joaquín Felipe. Europa Decó Restaurant (Hotel Urban).
Green Gazpacho.
Ingredients:
2 heads of green lettuce, 1 bag of rinsed spinach, 1 bunch of watercress, 1 kg green raff tomatoes, 20 g sherry vinegar, 1/2 litre extra virgin Arbequina olive oil, rye bread, 100 g Iberian ham, two rocket leaves per plate and red Swiss chard leaves, 3 125 g buffalo mozzarella balls, 3 cherry tomatoes, water, salt and pepper.
Instructions:
1.- Clean all the vegetables well.
2.- Use a beater, blender or any triturator you have on hand to puree the lettuce, spinach, watercress and tomatoes. Add oil, vinegar and a little water. Strain through a fine sieve and salt to taste.
3.- The garnish: place a few slices of mozzarella in a soup dish and add the red Swiss chard and rocket leaves, the cherry tomatoes, Iberian ham cut into fine julienne strips and the bread cut as fine as possible and toasted so it is crunchy.
4.- Place the green gazpacho in a pitcher and serve it over the garnish just before eating.