Gazpacho with stracciatella

8 servings

30 minutes

Recipe from Evgeny Nasyrov, brand chef of Dancing Food & People.

Energy value per serving

• Calories: 240
• Proteins: 6.3g
• Fats: 17.1g
• Carbohydrates: 15.8g

Ingredients

• Tomatoes: 1.2 kg
• Cucumbers: 300 g
• Celery stalk: 100 g
• Red sweet pepper: 300 g
• Onion: 0.5 head
• Garlic: 2 clove
• Salt: 12 g
• Sherry vinegar: 20 ml
• TABASCO®: 2 ml
• Olive oil: 80 ml
• Tomato juice: 800 ml
• Stracciatella cheese: 250 g
• Green basil: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the cucumbers (200 g).

   Required ingredients:

   • Cucumbers: 300 g

2. Burn the pepper with a torch, remove the skin, seeds, and partitions; remove the veins from the celery.

   Required ingredients:

   • Red sweet pepper: 300 g
   • Celery stalk: 100 g

3. Chop all vegetables randomly into small pieces and place them in a bowl. Add salt. Wrap tightly with film and refrigerate overnight.

   Required ingredients:

   • Salt: 12 g

4. The next day, blend the vegetables in a blender at low speed with added tomato juice until a smooth consistency is achieved.

   Required ingredients:

   • Tomato juice: 800 ml

5. Strain the soup through a coarse sieve.

6. Add sherry vinegar, olive oil (40 ml), and Tabasco. When serving, add stracciatella and diced cucumber (100 g).

   Required ingredients:

   • Sherry vinegar: 20 ml
   • Olive oil: 80 ml
   • TABASCO®: 2 ml
   • Stracciatella cheese: 250 g
   • Cucumbers: 300 g

7. Season with pepper, drizzle with olive oil, and garnish with basil.

   Required ingredients:

   • Ground black pepper:  to taste
   • Olive oil: 80 ml
   • Green basil:  to taste