Gazpacho with Ibérico Crumble
Andalucía's cold soup, elevated
Classic Andalusian gazpacho served ice-cold with a crumble of crispy jamón ibérico and a swirl of your best EVOO. The cold soup that proves refrigeration is a cooking technique — elevated with a pork-fat crunch that makes it a meal.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Blend ripe tomatoes, cucumber, green pepper, garlic, stale bread (soaked in water), sherry vinegar, and a generous pour of EVOO until completely smooth. Season with salt. Refrigerate for at least 2 hours — overnight is ideal.
- For the ibérico crumble: cut thin slices of jamón ibérico into small pieces. Spread on a parchment-lined baking sheet and bake at 180°C (350°F) for 8-10 minutes until crispy and darkened. They'll crisp further as they cool.
- Strain the gazpacho through a fine sieve if you want restaurant-smooth texture (optional but worth it). Adjust seasoning — it should be assertively seasoned since cold dulls flavor. Add more vinegar or salt as needed.
- Pour into chilled bowls. Drizzle a generous spiral of EVOO across the surface, scatter the jamón crumble, add a few drops of sherry vinegar, and finish with diced cucumber and a crack of black pepper.
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