Mario Ruiz's Gazpacho with Clawed Lobster

Starting his design studio in 1995, Spanish designer Mario Ruiz works across a range of different fields including developing industrial products and technology, as well as furniture, lighting and office products. This multi-disciplinary approach means he has worked for over 120 companies around the world, including the likes of Joquer and Punt.

Mario’s work has been shown in exhibitions throughout Europe and Japan, and he has been acknowledged with numerous important awards. These accolades include several Wallpaper* Design Awards, Red Dot, IF and in 2016 he received the National Design Prize, awarded by King Felipe VI of Spain and the Ministry of Economy.

Mario shares his recipe for an elevated Gazpacho that mixes simplicity, honesty and refinement. If you enjoy this, you can also take a look at Nani Marquina’s recipe for salmorejo, a lesser known version of the gazpacho

INGREDIENTS

(Serves 4)

1.5kg tomatoes, without seeds and with the skins removed, cut into quarters

1 medium-sized yellow onion, sliced into half moons

1 cucumber, with skin removed, cut into cubes

1 large green bell pepper, cut into thick strips that can be easily blended

1 cup of extra-virgin olive oil

Juice of half a lemon

Salt to taste

½ garlic clove

1 clawed lobster

METHOD

1. Put the tomatoes, onion, cucumber, bell pepper and olive oil into a large pot and blend into a thick paste. Many recipes suggest adding water, but I consider that there is enough liquid in the tomatoes and water can dilute the taste.
2. Once mixed, use a colander to strain the blend into a separate bowl. If you want to make sure there is no trace of seeds or skins, you can use a fine strainer.
3. Now that you have the strained gazpacho base, add the lemon juice and salt and blend up again.

4. Once you are happy with the levels of lemon and salt, store the gazpacho in a bowl and place into the fridge.

5. Now take the lobster and put a pan on a high heat. Cut the lobster into medallions with the shell included. Put the whole lobster on the pan, including the tail, legs and claws.

6. Serve the gazpacho in soup dishes with one lobster medallion per dinner guest, still warm from the pan and with a sprinkling of Maldon salt to taste.

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