Yellow Tomato Gazpacho and Adamas Royal Fusion
17 June 2026Ingredients for 4 people:
500g yellow tomatoes
1 large shallot
Oil, salt
1 tablespoon of aromatic vinegar (quince, pear or raspberry)
Adamas Royal Fusion
Gazpacho is one of Andalusia’s most iconic dishes, originally created as a peasant dish to help cope with the heat of the southern Spanish countryside. In its traditional version, it combines ripe tomatoes, cucumber, green peppers, garlic, stale bread, extra virgin olive oil, vinegar and salt, all blended until a smooth and refreshing cold soup is achieved. A balance of sweetness, acidity and vegetable freshness, it is served well chilled, often accompanied by small cubes of vegetables as a garnish. Here we have refined, albeit only slightly, the classic recipe by creating a base of yellow tomatoes – and shallots – with a touch of vinegar to complement the Royal Fusion caviar, obtained from a hybrid of Russian and Siberian sturgeon. Coarsely grained, with shades of ink and ebony, it has a moderate salt content and pairs well with the yellow tomatoes. Blend the ingredients together and pour them onto the plate in a mirror-like pattern. Drop in small quenelles of caviar and finish with a few drops of top-quality oil.
Recipe by Stefano Caffarri
