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Gazpacho Andaluz
Gazpacho is not a salad blended into a drink — it is a precise emulsion of bread, olive oil, and raw tomato that Andalusia has been perfecting for centuries. Serve it very cold or do not bother.
15 min 4
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Menestra de Verduras
#spanish#chef:sofia#navarre#vegetables#spring
60m
Total time
4
Servings
220
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Produce
- 300 g baby artichoke hearts, halved
- 200 g green asparagus, trimmed and cut into thirds
- 200 g fresh broad beans, podded
- 150 g fresh peas, podded
- 8 whole spring onions, trimmed
- 2 cloves garlic cloves, minced
Meat
- 80 g jamón serrano, diced
Pantry
- 60 ml olive oil
- 1 tbsp plain flour
Other
- 200 ml vegetable stock
Spice
- 1 tsp fine sea salt
Dairy
- 1 whole hard-boiled egg, quartered, to garnish
THE METHOD.
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0/6 done
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