Strawberry Salmorejo with Olive Oil Caviar

The Strawberry Salmorejo with Olive Oil Caviar is a molecular gastronomy dish by Chef Artur Martinez from Capritx (1 Michelin Star) in Spain.

Salmorejo, typical dish from Cordoba in the south of Spain, is similar to a traditional tomato gazpacho but richer and smoother. In this recipe, strawberries are used instead of tomatoes to create a unique dish that it is then topped with Caviaroli olive oil caviar to add a magical touch.

Ingredients for Strawberry Salmorejo (4 servings)

- 100 g (3.5 oz) red bell pepper

- 300 g  (10.6 oz) strawberries

- 100 g (3.5 oz) forest strawberries (replace with strawberries if not available)

- 1/5 garlic clove, peeled

- 120 ml (4.1 oz) extra virgin olive oil

- 100 ml (3.4 oz) mineral water

- 1/2 tsp salt

- 10 ml (0.34 oz) Sherry Vinegar

- Powdered freeze-dried strawberries

 Ingredients for Brunoise of strawberry, bell pepper and basil

- 1/2 handful of basil leaves

- 75 ml (2.5 oz) extra virgin olive oil

- 25 g (0.9 oz) strawberries cut in cubes

- 15 g (0.53 oz) peeled red bell pepper cut in cubes

- 5 g (0.18 oz) of finely chopped onions

- Salt

 Other Ingredients

- 4 asparagus ribbons (cut them thin lengthwise with vegetable peeler or mandolin)

- 4 tbsp Caviaroli olive oil caviar

- Croutons

- Salt flakes

Preparation

Strawberry Salmorejo

1- Wash the strawberries, cut them in quarters and place them in the fridge in a covered container for 24 hours.

2- Process strawberries with the rest of the ingredients in a food processor until smooth.

3- Pass mixture through a fine sieve.

4- Add vinegar and salt if necessary and keep in the fridge until serving. It needs to be really cold before serving so allow for a few hours in the fridge before serving.

Brunoise

1- Process the basil with the olive oil until smooth.

2- Mix the basil oil with the rest of the ingredients and reserve.

Assemble and Serve

1- In the bottom of a glass, place a base of the strawberry brunoise making sure you do not touch the sides of the glass.

2- Taking the same care, cover with strawberry salmorejo.

3- Finish with a ribbon of asparagus, a spoon of Caviaroli olive oil caviar, croutons and a pinch of salt flakes.

4- Serve immediately before it gets warm.