IT

Salad-style…

Cucumber in tomato water, caramelised watermelon and mint with kefir, cardamom and pineapple

Josean Alija

INGREDIENTS

For 4 people

For the Gazpacho water
250 g of tomato
180 g of cucumber
40 g of onion
30 g of green peppercorns
3 g of garlic
5 g of salt
5 cl of mineral water

For the cucumbers
500 g of cucumbers
10 g of salt

For the melon liquid
1,500 g of melon

For the melon
500 g of melon

For the cardamom kefir
200 g of kefir
2 g of cardamom

For the pineapple air
200 g of pineapple juice
1 cl of milk

Cress sprouts
Coriander sprouts
 

 

METHOD

For the Gazpacho water
Peel the onion, garlic and cucumbers. Cut all the vegetables into pieces and place them in a container with water and salt. Leave to rest for 4-5 hours. Chop everything together in a chopper or using a hand blender. Filter the liquid purée obtained through a very fine paper filter. Leave the liquid to drip naturally, without any kind of pressure.

For the cucumbers
Wash the cucumbers thoroughly under running water, peel, dry and cut them in half lengthwise. Place them in a container and sprinkle with salt. Leave to sweat for 10 minutes, rinse and dry. Place everything in the container with the gazpacho water. Cover with cling film and leave at least an hour in a vacuum. Then leave to rest. Meanwhile, take a cucumber, cut it in half and place it in a lunch box to rest.

For the melon liquid
Peel the melon without removing the seeds. Cut into small pieces and blend. Strain the melon liquid and infuse with the mint, considering 10 g of mint for each half litre of liquid.

For the melon
Peel the melon without removing the seeds. Cut into small pieces and blend. Strain the melon liquid and infuse with the mint, considering 10 g of mint for each half litre of liquid.

For the cardamom kefir
Mix together and grind. Leave to macerate overnight and drain.

For the pineapple air
Combine the two ingredients and process them in the Turmix to obtain a thick foam.

Place a spoonful of kefir on a rectangular plate, laying the slices of melon and cucumber alternately on top of it, ending with a fine slice of cucumber. Position the sprouts on top and garnish with the kefir. Crown the plate with the pineapple air.

 

 

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