3-melon gazpacho, breadstick wrapped in beech-wood duckSavoury recipe
3 – MELON GAZPACHO
- Sandwich bread - 300 g
- Sherry vinegar - 70 g
- Salt and pepper - QS
Soakcrustless bread in vinegar. Add all ingredients in a hermetic container except the olive oil.
Let sit for 12 hours in the refrigerator.
In a mixing bowl, emulsify with soaked olive oil, sieve, salt and pepper to yourtaste.
Serve once mixed.
Oncemixed, fill the small Vodka-like glasses with Gazpacho and trickle over somepistachio olive oil. On top of the glass, place a breadstick upon which you’vealready rolled up some thin slices of beechwood-smoked duck.
Seasonwith Fleur de Sel and pepper mill.