{"id":62646,"date":"2026-02-02T07:30:00","date_gmt":"2026-02-02T06:30:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=62646"},"modified":"2026-02-10T14:59:22","modified_gmt":"2026-02-10T13:59:22","slug":"gazpacho-sandwich","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/gazpacho-sandwich\/","title":{"rendered":"Gazpacho Sandwich with Aromatic Vinegar Garnish"},"content":{"rendered":"\n

The Gazpacho Sandwich <\/strong>from Disfrutar Restaurant<\/em> 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. <\/em>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. <\/p>\n\n

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 \u201csandwich\u201d. <\/p>\n\n

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

“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”.<\/em><\/p>\n\n

Albumin as a technical ally in the evolution of the recipe<\/h2>\n\n
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Over time, this technique has evolved naturally. In addition to the incorporation of Metilgel<\/a> as a texturising agent\u2014key for its ability to gel when heated and stabilise dough\u2014there has been a fundamental change: the replacement of fresh egg white with albumin. <\/p>\n\n\n\n

Albumin (Albuwhip)<\/a> 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.<\/p>\n\n\n\n

The Gazpacho Sandwich<\/strong> 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. <\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

\ud83d\udc49 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. <\/p>\n\n

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

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.<\/p>\n\n

<\/p>\n","protected":false},"featured_media":62598,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[280],"especialidad":[286,949],"tecnica-y-aplicacion":[750,1136],"class_list":["post-62646","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-savoury","especialidad-ice-cream-shop","tecnica-y-aplicacion-ice-cream","tecnica-y-aplicacion-meringues"],"acf":[],"yoast_head":"\nGazpacho Sandwich with Aromatic Vinegar Garnish - Sosa<\/title>\n<meta name=\"description\" content=\"In this recipe for Gazpacho Sandwich from Disfrutar Restaurant, we can see how albumin (Albuwhip) allows the protein fraction responsible for whipping and aeration to be isolated.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/gazpacho-sandwich\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gazpacho Sandwich with Aromatic Vinegar Garnish - 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