Breakfast

Gazpacho Consommé with Jamón Croqueta & Whipped Avocado

Name: Gazpacho Consommé with Jamón Croqueta & Whipped Avocado
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 lb ripe heirloom tomatoes, halved; 1 large roasted red bell pepper, peeled; 1 cup stale Spanish bread, crusts removed; 3 tbsp aged sherry vinegar, divided; 2 tbsp Arbequina olive oil, plus more for finishing; 1 cup tomato water (reserved from straining); 2 oz jamón ibérico, finely minced; 3 tbsp whole milk; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 large ripe avocado; 1 tbsp fresh lime juice; 2 sheets nori, toasted and minced; ¼ cup panko breadcrumbs; Oil for frying (vegetable or grapeseed); Sea salt and white pepper to taste; 2 tbsp spherified sherry vinegar (balsamic spheres as alternative); Microgreens for garnish; Edible flowers (pansies or chive blossoms)

A silky, clarified gazpacho consommé infused with sherry vinegar and roasted red pepper essence, topped with a single golden-fried jamón ibérico croqueta (béchamel-bound), quenelle of whipped avocado enriched with lime and olive oil, crispy breadcrumb dust, and aged sherry vinegar pearls. Breakfast as theatre—Spanish tradition reimagined with restaurant precision.

1216cal per serving 30gprotein 99gcarbs 81gfat 25min prep 45min 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