Gazpacho with Stracciatella
⏳ Time
30 minutes + 12 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Recipe by John Smith, brand chef of 'Dine & Gather'.
Ingredients
- Tomatoes - 1⅕ kg
- Cucumbers - 10.6 oz
- Celery stalk - 3.5 oz
- Orange Bell Peppers - 10.6 oz
- Onion - ½ heads
- Garlic - 2 cloves
- Salt - 0.4 oz
- Champagne Vinegar - 0 fl oz
- TABASCO® - 0 fl oz
- Olive Oil - 2 fl oz
- Spiced Tomato Juice - 27 fl oz
- Stracchino cheese - 8.8 oz
- Fresh basil leaves - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the cucumbers (200 g).
Step 2
Char the pepper with a torch, then remove the skin, seeds, and ribs; for the celery, remove the strings.
Step 3
Chop all the vegetables into small, random pieces and place them in a bowl. Add salt. Wrap tightly with plastic wrap and refrigerate overnight.
Step 4
The next day, blend the vegetables in a blender on a low speed, adding tomato juice until you achieve a smooth consistency.
Step 5
Pass the soup through a large sieve.
Step 6
Add sherry vinegar, olive oil (40 ml), and Tabasco. When serving, add stracciatella and diced cucumber (100 g).
Step 7
Season with pepper, drizzle with olive oil, and garnish with basil.
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