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Gazpacho Sandwich with Aromatic Vinegar Garnish

The Gazpacho Sandwich from Disfrutar Restaurant has become one of those creations that goes beyond the plate to become a benchmark in contemporary cuisine. Far from being a mere exercise in surprise, this recipe was part of their tasting menu for a long time for a very clear reason:its function within the gastronomic journey. As the team themselves have explained on several occasions, this sandwich appears at a key moment in the menu to cleanse the palate. It is, essentially, a very cold cold soup, reinterpreted in a solid, light, and crunchy format.

The experience is rounded off with a sensory touch that reinforces its character: a glass flavoured with sherry vinegar served alongside the dish. The aim is not to add acidity to the bite, but to offer a different olfactory perception that amplifies the freshness and provides a new taste experience, without interfering with the texture of the “sandwich”.

From a technical standpoint, the recipe relies on working with dehydrated meringue dough, a line of research that the Disfrutar team has developed and perfected over the years. As they themselves explain:

“Meringue textures allow you to explore multiple creative avenues: light, crispy, airy and extremely delicate structures, ideal for constructions that should disappear almost instantly in the mouth”.

Albumin as a technical ally in the evolution of the recipe

Over time, this technique has evolved naturally. In addition to the incorporation of Metilgel as a texturising agent—key for its ability to gel when heated and stabilise dough—there has been a fundamental change: the replacement of fresh egg white with albumin.

Albumin (Albuwhip) allows the protein fraction responsible for whipping and aeration to be isolated, eliminating excess water and variations inherent in fresh eggs. This translates into greater capacity to incorporate air, more stable structures and essential consistency in the context of haute cuisine. Furthermore, as it is a dry, controlled product, it facilitates recipe repeatability and more precise process management.

The Gazpacho Sandwich is, in short, an example of how technique is not at the service of spectacle, but rather of balance, function and flavour. A recipe that demonstrates that innovation, when applied well, enhances the diner’s experience without losing coherence.

👉 At Sosa Ingredients, we had the opportunity to visit Disfrutar’s kitchen and film the entire step-by-step process of this dish alongside their team. Seeing how the recipe is executed in its real environment, understanding its rhythm, and sharing that moment was a unique experience that we wanted to faithfully convey to our community.

What’s more, at the end of the video there’s a surprise bonus recipe, a little creative nod that expands the possibilities of this technique and provides an extra dose of inspiration.

We invite you to discover the full recipe and video, and to step into Disfrutar’s kitchen to see one of its most renowned creations first-hand.

Gazpacho Sandwich with Aromatic Vinegar Garnish

Ingredients

Cherry Tomato Juice
- 4kg -
  Ripe cherry tomato
Metilgel Base
- 500g -
  Water
- 15g - Metilgel
Tomato Meringue Bread Slices
- 300g -
  Cherry Tomato Juice
- 1g - Xanthan Gum
- 25g - Albuwhip
- 15g - Procrunx
- 10g -
  Metilgel Base
- 2g -
  Salt
Gazpacho
- 1kg -
  Ripe red tomato
- 100g -
  Cucumber
- 300g -
  White bread
- 60g -
  Extra virgin olive oil
- 60g -
  Spring onion
- 1u -
  Garlic clove
- 15g -
  Salt
- 300g -
  Water
- -
  Sherry vinegar
Gazpacho sorbet
- 500g -
  Gazpacho
- 2u -
  2g gelatin sheets (previously rehydrated in cold water)

Prepared by

Cherry Tomato Juice
1. Clean the tomatoes in water and remove the stem.
2. Chop and blend the tomato pieces.
3. Once the juice is obtained, pass it through the superbag to prevent small pieces from remaining.
4. Store in the refrigerator.
Metilgel Base
1. Combine the water with the Methylgel in the American blender.
2. Blend until there are no lumps and quickly cool in the blast chiller until it reaches 3ºC.
3. Store in the refrigerator.
Tomato Meringue Bread Slices
1. Combine the tomato juice with the Albuwhip, the Methylgel base, and the Procrunx and blend until there are no lumps.
2. Add the salt and xanthan gum, blend again until there are no lumps, and store in the refrigerator for 12 hours.
3. Whip the bread base in the mixer at medium speed for 10 minutes until a texture similar to that of a meringue is obtained. Place in a pastry bag with a smooth nozzle.
4. Pipe 10 squares with the dimensions of a slice of bread onto a dehydrator silpat.
5. With the help of a spatula, smooth the surface so that the slice is flat.
6. Dehydrate at 40ºC for 24 h, until airy tomato bread slices are obtained.
7. With the help of a spatula, lightly cut the top of the slice so that the bread alveoli are more visible.
8. Store in an airtight container in a cool, dry place.
Gazpacho
1. Peel and blanch the garlic three times.
2. Peel the cucumber and chop it.
3. Clean, remove the seeds, and chop the pepper.
4. Break the bread.
5. Peel and chop the onion.
6. Chop the tomato.
7. Combine all the ingredients and the water. Let stand in the refrigerator for 12 hours.
8. After this time, blend well with the American blender until a fine cream is obtained. Season with vinegar and rectify with salt.
9. Strain and store in the refrigerator.
Gazpacho sorbet
1. Heat ¼ part of the gazpacho and melt the drained gelatin in it. Remove from heat, add the rest of the gazpacho, and store in the refrigerator.
2. Moments before finishing, pass through the ice cream maker, obtaining a gazpacho sorbet, and store in the freezer at about -8ºC.
Finishing and presentation: Gazpacho Sandwich with Aromatic Vinegar Garnish.
1. Spread two tablespoons of gazpacho sorbet over a slice of tomato bread, being careful not to break the bread. Smooth with a spatula and cover with another slice of tomato bread.
2. With the help of a serrated knife, trim the edges to obtain a perfect square and cut it triangularly, thus obtaining a shape similar to that of a sandwich.
3. Accompany with a glass next to it with a few drops of sherry vinegar, to smell the vinegar as you eat the sandwich.