- 1 tin of mini-sardines (sardinillas) in olive oil
- Gazpacho (2 ripe tomatoes, 1/2 scallion, 1 clove of garlic, blanched, 25 gr bread crumbs,
1/4 cucumber, 50 gr watermelon, water, white wine vinegar, salt and pepper, oil from the sardines).
- Fresh cilantro
Preparation of the recipe:
Drain the sardines and set aside the oil.
Wash and chop the vegetables and the watermelon, mix in the bread crumbs and cover with water. Refrigerate for 12 hours or overnight. Blend in a food processor and dress with salt, pepper, the oil from the sardines and vinegar. Strain and chill.
Finishing touches and presentation:
Pour the gazpacho in bowls and add the sardines in an attractive fashion on top of the soup. Top with chopped cilantro.