In-between

Gazpacho con Avocado Foam & Crispy Jamón Crisps

Name: Gazpacho con Avocado Foam & Crispy Jamón Crisps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 600g ripe tomatoes, quartered; 1/2 cucumber, roughly chopped; 1/2 red bell pepper, chopped; 1 small red onion, roughly chopped; 30g day-old bread (crust removed), cubed; 2 tbsp sherry vinegar; 3 tbsp extra-virgin olive oil; 1 garlic clove, minced; 200ml tomato juice (fresh if possible); 1 ripe avocado; 1 tbsp lemon juice; 1/4 tsp espuma (optional, for traditional foam) or use electric mixer; 60g jamón ibérico, thinly sliced; Sea salt & cracked pepper; Ice cubes

A sophisticated intermezzo: Spanish gazpacho made in the traditional way (bread-thickened, passed through fine sieve) finished with a cloud of whipped avocado foam and shattered jamón ibérico crisps. Served in chilled glasses, this is both palate-cleanser and delicate appetizer.

598calper serving 17gprotein 42gcarbs 44gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this