Gazpacho with Stracciatella
Soups • Author's
Description
Recipe by John Smith, brand chef of 'Dine & Gather'.
Ingredients
- Tomatoes 1⅕ kg
- Cucumbers 10 oz
- Celery stalk 5 oz
- Orange Bell Peppers 10 oz
- Onion ½ heads
- Garlic 2 cloves
- Salt 0 oz
- Champagne Vinegar 0 fl oz
- TABASCO® 0 fl oz
- Olive Oil 5 fl oz
- Spiced Tomato Juice 25 fl oz
- Stracchino cheese 10 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!