Gazpacho with Stracciatella and Strawberries
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
8
Description
This recipe was shared with us by Chef John Smith from a local restaurant.
Ingredients
- Sweet Pepper - 5.3 oz
- Spiced Tomato Juice - 17 fl oz
- Celery stalk - 2.1 oz
- Spanish onions - 2.5 oz
- Fresh basil leaves - 0.3 oz
- Cucumbers - 6 oz
- Tomatoes - 1323 lbs
- Mild Chili Spice - 0.1 oz
- Champagne Vinegar - 1 fl oz
- Worcestershire Sauce - 0.5 oz
- Salt - 0.4 oz
- Sugar - 0.2 oz
- Garlic - 2.8 oz
- White bread - 3.5 oz
- Stracchino cheese - 1.8 oz
- Strawberry - 1.8 oz
- Olive Oil - 0 fl oz
- Raspberry gin - 0.1 oz
Step by Step guide
Step 1
Prepare the gazpacho. First, rinse all the vegetables.
Step 2
Peel the bell peppers.
Step 3
Blend together the bell pepper, celery, onion, basil, cucumbers, tomatoes, chili pepper, wine vinegar, Worcestershire sauce, sugar, salt, and garlic.
Step 4
Blend until smooth.
Step 5
Strain the soup through a sieve.
Step 6
Chill. The gazpacho is ready.
Step 7
Dice the strawberries.
Step 8
Julienne the basil.
Step 9
Mix in with olive oil, salt, and pepper.
Step 10
Place the stracciatella and strawberries on a plate.
Step 11
Drizzle the cheese with balsamic vinegar.
Step 12
Pour the chilled gazpacho.
Step 13
Garnish with basil leaves.
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