By Eduardo Gandia Martinez, Hilton Malta – Prep time: 30min – Serves: 1
Ingredients
For the gazpacho
450g tomatoes
450g black cherry purée
10mL extra virgin olive oil (Arbequina preferred)
Salt to taste
80g red and green pepper
1 clove garlic
Sherry vinegar to taste
For the red prawn ingredients
2 fresh Mediterranean red prawns
Salt to taste
Lemon-infused oil to taste
For the salad
1 cherry tomato
Fresh black cherries (if available)
Cucumber
Red pepper
3 Kumquats
Seasonal edible flowers
Method
For gazpacho
You’ll need a blender, and a fine sieve. Wash all the vegetables and remove any pits or seeds. Blend the vegetables with the black cherry purée for 6 minutes at maximum speed (the purée should be cold; if not, add some ice). Strain the mixture through a fine sieve, then return it to the blender. Blend on medium speed and gradually add the olive oil, vinegar, and salt to emulsify and balance the flavours. It should have a slight acidity to balance the sweetness of the tomato and cherry.
For salad & prawns
Use a deep plate for serving. Peel the prawns (2 per plate) and let them rest in lemon-infused oil (infused with onion skins). Wash and dry the selected vegetables (nightshades work well) and cut them into small pieces. Cut the prawns into bite-size pieces and season with Maldon salt. Arrange the vegetables harmoniously around the prawns, and garnish with edible flowers like hibiscus or bougainvillea for colour.
Plating
Once the salad and prawns are arranged, serve the gazpacho in a nice jar, pouring it in front of your guest.
Buen provecho!
