Appetizer

Caldo Verde Gazpacho com Pão Torrado e Sardinha Crua

Name: Caldo Verde Gazpacho com Pão Torrado e Sardinha Crua
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 3 medium potatoes (400g), peeled and diced; 200g lacinato kale, stems removed; 600ml fish or vegetable stock; 200ml whole milk; 100ml best Portuguese olive oil; 2 cloves garlic, minced; 1 tsp sea salt; ½ tsp white pepper; 3 very fresh sardines (or mackerel), cleaned and filleted; Juice of 1 lemon; 1 tbsp white wine vinegar; 100g rustic sourdough, cut into 2cm cubes; Maldon sea salt for finishing

A chilled, silken kale and potato soup served ice-cold with a crispy sourdough cube that shatters in the mouth, topped with paper-thin raw sardine that's been cured in citrus and olive oil. This bridges the gap between Iberian tradition and modern technique.

1095cal 29gprotein 77gcarbs 77gfat 15min prep 12min cook 2serves

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