Sherwood Rv-6030r Owners Manual

Dice mussel and shrimp with gazpacho

Data Mejillones and shrimp with gazpacho

½ kilo of mussels

½ kilo of cockles

Water Salt

5 sheets gelatin

neutral in salt water wash the cockles. Dar

a boil and open the cockles. Reserve the cooking broth.

Hydrate the gelatin in water. Heat a cup of soup cooking, fill the bucket with the cockles and mussels and add the gelatin to the broth. Fill the bucket with the broth and cool. Unmold

and serve with a spoonful of gazpacho.

Salmorejo

Crumb bread

1 kg of tomato

crushed 1 clove garlic salt

Oil Vinegar

Lining

1 egg

serrano ham

removes the crust is to bread crumbs and pour in cold water until thoroughly soaked all the bread.

In the bowl of the mixer we are throwing breadcrumbs drained)

We take the garlic, oil, vinegar and salt (the latter to taste).

Blend everything in a blender and let cool.

NO WATER IS THICK.

For the garnish,

Put the egg to cook about 10 minutes.

Peel and cut a boiled egg and a bit of prosciutto into very thin strips. Put

above salmorejo.