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Tomato and watermelon Gazpacho jelly with salad sprouts

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Tomato and watermelon Gazpacho jelly with salad sprouts

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
60 min.
 
 

Iker Erauzkin

Read interview with:

Iker Erauzkin

Ingredients

    • 500 gr. vine tomatoes
    • 500 gr. watermelon
    • 50 gr. Iberian ham
    • 2 slices of country-style bread
    • 4 sheets of gelatin
    • Black pepper
    • Olive oil
    • 1 endive
    • Basil sprouts
    • Sunflower sprouts
    • Tahoon sprouts
    • Onion sprouts

Method

  1. Peel the tomatoes and remove seeds. Blend the tomato with the pulp of peeled and seedless watermelon. Strain to remove any seeds, season with salt and pepper and reserve. Hydrate the gelatine sheets in cold water.
  2. Heat the gazpacho and add the gelatine sheets. Mix well, and then pour into a rectangular mold and allow to set for 3-4 hours. Once solid, cut out the centre of the gazpacho jelly.
  3. Fill the centre with the endive, sprouts, some diced toasted country bread and a few slivers or slices of cured ham. Serve with a good olive oil.

 

Tip

Blanch the tomatoes for two minutes in boiling water and then plunge into iced water to make peeling easier.

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