No ordinaty Gazpacho, this is a Soller Orange Gazpacho, Aguachile style with Razor Clams, Braised Bonemarrow and a Mezcal and Grapefruit foam, courtesy of Chef Alvaro Salazar of Argos Restaurante in Puerto Pollensa. You too can cook like a Michelin-starred chef!
For the Gazpacho
115g Soller orange prepared into clean slices
25g peeled cucumber
clove of discoloured garlic
5g green pepper
120g ‘cor de bou’ tomato
2g lime zest
90ml mineral water
2 black peppercorns
17g extra virgin olive oil
Dice all the solid ingredients, mix and place in the fridge together with the water for one hour. After 1 hour, blend the ingredients and emulsify with the extra virgin olive oil. The best way is to use a juicer that presses, or ‘masticates’ the ingredients. Pour and reserve in the fridge until ready to serve.
For the Razor Clams
4 razor clams
Place the clams in a vacuum bag (ziplock will do) with some rum and cook in 65°C water for 2 mins. Then finely slice reserving any juice.
For the Bone Marrow
3 portions of marrow bone
Smoke at 60°C for 1 hour, remove the marrow, cut into perfect squares and reserve until ready to plate.
For the Air of Razor Clam
150ml juice from the razor clams
Mix and emulsify with a blender
For the Mezcal & Grapefruit Cocktail
150ml smoked tequila
150ml agave syrup
300ml grapefruit juice
.3g egg white powder
.5g Xanthan gum
Mix all the ingredients in a bowl with a little ice, strain and texturize with a whisk.
Sprinkling of chervil
Drops of extra virgin olive oil