Jeffrey Ruiz Garcia is a person closely linked to Plameca. He works as a cook at the Barcelona restaurant Fonda EspañaWe are working side by side with chef Germán Espinosa. With Jeffrey we inaugurate the section of recipes in our blog. He proposes a recipe simple and fresh, ideal for summer: watermelon gazpacho with mint granita and crispy ham.
Ingredients for watermelon gazpacho
- 650 gr. seedless watermelon
- 550 gr. ripe tomato
- 2 cucumbers
- 1/2 sweet onion
- 1 medium green bell pepper
- 4 tablespoons of oil
- 1 tablespoon salt and pepper
- 2 tablespoons balsamic vinegar
Ingredients for the mint slush drink
- 1 bunch of fresh mint
- ½ liter of water
- 30 gr. sugar
- 3 gelatin sheets
Other ingredients
- Watermelon cubes
- Serrano ham
Elaboration of watermelon gazpacho
- Clean the tomatoes well and place them in a bowl and then crush them.
- Next, clean the watermelon, removing the rind and seeds.
- Cut the tip of the cucumbers and rub them with the pulp to avoid bitterness (if we mash the cucumbers with the skin, it will give more flavor and color to the gazpacho).
- Clean the onion and place all the ingredients in a bowl to grind them, adding salt, pepper, oil and vinegar.
Preparation of mint granita
- Hydrate the gelatin sheets in cold water.
- Blanch the mint with boiling water and a pinch of salt to bring out all the green color of the plant. Cool quickly with water and ice.
- Crush the mint with the water and sugar.
- Heat a little of the liqueur and add the gelatin leaves.
- Mix with the rest of the smoothie, put it all in a large container and freeze it.
- We stir every 20 minutes to keep it loose.
Preparation of crispy ham
- Cut the ham not too thin (buy it in slices) and place it in the oven on two sheets of non-stick paper.
- Bake at 185º for 5 minutes until dry.
- Let it cool until crispy.
Serve everything in a deep dish decorated with the mint granita, the crispy ham, tomato pieces and some watermelon cubes. Add to the plate the watermelon gazpacho and it's ready to drink, enjoy!
Thank you so much, Jeffrey, for sharing your culinary secrets with the family! Plameca!
