Plumps Gazpacho and Adamas Premium Oscietra
18 March 2026Ingredients for 4 people:
500g plums (not too ripe)
2 shallots
Oil
Vinegar
Salt
1 chilli
Hazelnuts
To taste: beetroot powder
Lightly toasted sandwich bread.
Adamas Premium Oscietra caviar
Gazpacho is a cold soup of Andalusian origin, which began as a peasant dish and is particularly widespread in the hot regions of southern Spain. Its roots date back to Roman and Arab times: initially, it was a simple mixture of stale bread, olive oil, vinegar, garlic and herbs. It was only after the discovery of the Americas, with the arrival of tomatoes and peppers, that gazpacho took on the form we know today: fresh and vibrant, a symbol of Mediterranean cuisine. Here we make it with plums and without garlic to allow the elegant flavour of the Oscietra caviar to shine through. After slicing the plums and shallot thinly, we briefly sear everything on the hob, adding a few strips of chilli. We transfer everything to the blender jug, blend, and pass through a fine sieve. Using a ring mould, cut out discs from the lightly toasted sandwich bread. Spread a layer of caviar and place the whole thing in the centre of the plate where we have poured the chilled gazpacho. Finish with beetroot powder and chopped hazelnuts to taste.
Recipe by Stefano Caffarri
