Gazpacho with scallop and calf's tongue

Almond gazpacho with scallops and calf's tongue

Ingredients · Servings 4

Method · 2 h

For the gazpacho, combine the cucumber, 1 clove of garlic, sour cream, blanched almonds, almond milk, red wine vinegar, 4 tablespoons of olive oil, salt, and pepper in a blender. Blend until smooth. Let it sit overnight. Strain through a sieve. Season to taste and chill.
Place veal tongue in a heat-resistant plastic bag with 7 tablespoons of olive oil, rosemary, thyme, and 1 clove of garlic. Seal as tightly as possible. Cook in a water bath or steamer at 80 degrees Celsius for about 2 1/2 hours. Remove, peel off the skin, and slice thinly. Keep warm.
Peel and halve the green almonds. Briefly sauté them with 1 clove of garlic in 2 tablespoons of olive oil. Season with salt and pepper. Keep warm. Season the scallops with salt and pepper. Sear them in 2 tablespoons of olive oil for 1 minute on each side. Then, let them rest on a rack in a preheated oven at 80 degrees Celsius for about 4–5 minutes.
Spoon the gazpacho into four deep bowls. Wrap each scallop with a slice of veal tongue, arranging two to three in each bowl. Scatter green almonds over the top. Drizzle with two tablespoons of olive oil.

Kissed by the sea: Refreshing almond gazpacho with scallops and calf's tongue.

For 4 people

peeled, seeded, and roughly chopped salad cucumber

green almonds (in Turkish shops)

Scallops broken from the shell and cleaned

Spoon the gazpacho into four deep plates. Wrap each scallop with a slice of veal tongue, two to three at a time.

Arrange the soup in individual bowls. Scatter green almonds over the top. Drizzle with two tablespoons of olive oil.