Strawberry Salmorejo with Olive Oil Caviar

Ingredients for Strawberry Salmorejo (4 servings)
- 100 g (3.5 oz) red bell pepper
- 300 g  (10.6 oz) strawberries
- 100 g (3.5 oz) forest strawberries (replace with strawberries if not available)
- 1/5 garlic clove, peeled
- 120 ml (4.1 oz) extra virgin olive oil
- 100 ml (3.4 oz) mineral water
- 1/2 tsp salt
- 10 ml (0.34 oz) Sherry Vinegar
- Powdered freeze-dried strawberries

Ingredients for Brunoise of strawberry, bell pepper and basil
- 1/2 handful of basil leaves
- 75 ml (2.5 oz) extra virgin olive oil
- 25 g (0.9 oz) strawberries cut in cubes
- 15 g (0.53 oz) peeled red bell pepper cut in cubes
- 5 g (0.18 oz) of finely chopped onions
- Salt
 Other Ingredients
- 4 asparagus ribbons (cut them thin lengthwise with vegetable peeler or mandolin)
- 4 tbsp Caviaroli olive oil caviar
- Croutons
- Salt flakes

Preparation

Strawberry Salmorejo

1- Wash the strawberries, cut them in quarters and place them in the fridge in a covered container for 24 hours.
2- Process strawberries with the rest of the ingredients in a food processor until smooth.
3- Pass mixture through a fine sieve.
4- Add vinegar and salt if necessary and keep in the fridge until serving. It needs to be really cold before serving so allow for a few hours in the fridge before serving.

Brunoise

1- Process the basil with the olive oil until smooth.
2- Mix the basil oil with the rest of the ingredients and reserve.

Assemble and Serve

1- In the bottom of a glass, place a base of the strawberry brunoise making sure you do not touch the sides of the glass.
2- Taking the same care, cover with strawberry salmorejo.
3- Finish with a ribbon of asparagus, a spoon of Caviaroli olive oil caviar, croutons and a pinch of salt flakes.
4- Serve immediately before it gets warm.