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QimiQ Classic
Smokey Salmorejo with Olive Oil Foam
Soups
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QimiQ
Benefits
Acid stable and does not curdle
Emulsifies with oil
Creamy consistency
Full taste with less fat content
15
medium
Ingredients for 10 portions
For the olive oil foam
150 g
QimiQ Classic
50 g
Mascarpone
150 ml
Olive oil extra virgin
60 ml
Lemon juice
50 ml
Water
4 g
Salt
1 g
White pepper
5 g
Sugar
For the soup
125 g
QimiQ Classic
900 g
Tomato(es)
95 ml
Spanish smoked olive oil
15 ml
Sherry vinegar
5 g
Salt
2 g
Spanish smoked hot paprika
2 g
Garlic,
finely chopped
100 g
Ciabatta bread,
sliced
To garnish
White grapes,
halved
Marcona almonds,
roasted
Method
1.
For the olive oil foam: place all of the ingredients into a blender and mix well. Pour into an iSi bottle, foam and store chilled until required.
2.
For the soup: blanch the tomatoes to remove the skin. Remove the seeds and place aside.
3.
Put the QimiQ Classic into the food processor and blend well with the olive oil. Add the vinegar, salt, paprika and garlic.
4.
Add the tomatoes and pulse until pureed. Place the cubed bread into the mixture, cover and allow to set for about 15 minutes.
5.
Allow the bread to go soft and then blend until smooth (strain if needed). Adjust seasoning as required and chill.
6.
Serve with the olive oil foam, garnish with the grape halves and chopped almonds.