Serves 1
INGREDIENTS
20g Red pepper
20g Green pepper
5g Peeled garlic
40g Cucumber
40g Granny Smith apple
50g Buckwheat bread
20ml Water
10ml Extra virgin olive oil
5ml Apple vinegar
1ml Sherry vinegar
2g Salt
MINT OIL
10g Mint leaves
20ml Extra virgin olive oil
TEMPURA
7g Arrurruz
10g Boiled beetroot
50ml Sunflower oil
APPLE CLOUD
1g Soy lecitine
50g Granny Smith apple
CRAB ASPIC
50g Buckwheat bread
2g Crab meat
.1ml Pronagar seaweed
.5ml Apple juice
PREPARATION
GAZPACHO: Peel and slice all vegetables. Cool for 24 hours. Add vinegar, mix with the Thurmix and emulsify with the oil to obtain a more vivid colour and add salt. Add the apple previously baked and cooled.
MINT OIL: Whiten mint leaves and blend with the oil.
TEMPURA: Blend the beetroot adding the Arrow Root until obtain a uniform cream. Place the result into a pipping bag. Place the mixture in the hot oil in thin strips, giving the shape of grille as desired.
CRAB ASPIC: Rise the juice with the agar and place it in a mold where we have previously inserted the crab, and leave for 1 hour in the refrigerator.
APPLE CLOUD: Take the juice out of the apple and mix it with the lecitine, raise with the blender until obtaining the air cloud.
FINISHING: Place the gazpacho in a bowl, add the buckwheat bread in the centre.
Grill the aspic and add it to the bread, add the grille on the side and the mint oil around it.
The apple cloud will be placed in two spots.
