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Andalusian Gazpachos

Wines suggestions
Pairing with G.H.MUMM Le Millésimé 1999
Standing up to these three contrasting, culinary variations calls for body and substance. Fresh and firm, the G.H.MUMM Millésimé 1999 has the character to match both the sweet and savoury flavours here. Its burgeoning brioche and toasted notes complement the sesame toast of the Velasquez Cherry and white breadcrumbs of the “La Sevillana” gazpacho, whose almonds recall the warm flavours of this solar vintage. With its fruit and citrus-peel highlights, the champagne likewise echoes the strawberry syrup in the last dish.

VELASQUEZ CHERRY GAZPACHO

Ingredients
1 lb 2 oz of big ripe cherries
1 tsp of flower salt
7 spins of ground black pepper
3 ½ oz of stale white bread
1 tbsp of white sesame paste (Asian grocery stores)
5 fl oz of virgin olive oil
4 tbsp of old wine vinegar
7 fl oz of sparkling water
Espelette red chilli powder
A few cherries for presentation
Preparation
For 4 ¼ pints

Stone the cherries. In a hermetic bowl, place the fruits to steep with the bread and the vinegar. Add salt and pepper. Marinate for 12 hours in the refrigerator.
Pour the cherries marinade into the mixer. Emulsify with the olive oil; add the sesame paste. Filter and leave aside in the refrigerator.
When ready to be served, pour sparkling water to dilute the texture until it's lighter.Pour into glasses. Add a pinch of red chilli powder on the fly. Serve with the luscious cherries.

LA SEVILLANA GAZPACHO

Ingredients
12 oz of blanched almonds
7 oz of stale soft white bread without the crust
1 clove of garlic
3 ½ fl oz of sherry vinegar
1 tsp of French sea salt
9 fl oz of extra virgin olive oil
4 fl oz of grape seed oil
2 ¼ pints of mineral water
White pepper according to taste
Preparation
In a hermetic bowl, place the blanched almonds, the stale bread and the garlic.Soak in the vinegar and sprinkle with French sea salt. Marinate for 12 hours in the refrigerator.
Once the flavour has soaked, pour the marinade into the mixer and emulsify gently with the olive oil and the grape seed oil. Dilute with the mineral water.
Pour the preparation into a bowl and place it in the refrigerator until serving.
Once ready, pour into "verrines", and sprinkle with white pepper.

EL SOL GAZPACHO

Ingredients
3 ½ fl oz of rose water
2 fl oz of strawberry syrup
14 oz of yellow (or red) tomatoes
1 lb 2 oz of strawberries
2 ½ oz of fresh little onions
7 oz of brioche bread
2 tbsp of extra virgin olive oil
2 fl oz of white vinegar
1 tsp of fine salt
½ tsp of white pepper powder
5 tbsp of mineral water
Preparation
Rinse out the tomatoes, take off the peduncle, peel the skin and chop them into small cubes. Hull the strawberries without washing them, they would lose their flavor. Cut in two. Peel the onions and cut in two. In a plastic bowl, pour the rose water, the strawberry syrup and add the strawberries, the tomatoes, the onions, the vinegar, and the brioche. Let it marinate 3 hours in the refrigerator.

Pour the marinade into the mixer. Emulsify with the olive oil gently poured.
Add salt and pepper and dilute with mineral water. Keep in a carafe, in the refrigerator.
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