Gazpacho with stracciatella cheese
8 servings
45 minutes
Gazpacho with stracciatella cheese is a modern reinterpretation of the classic Spanish cold soup. Hailing from sunny Andalusia, gazpacho has always been a relief from the scorching heat, combining the freshness of vegetables with vibrant spice flavors. In this version, the traditional tomato soup gains a delicate creamy texture thanks to stracciatella—an Italian cheese with soft creamy notes. The sweetness of roasted pepper, the spiciness of chili, and the aroma of basil create a harmonious blend. Gazpacho is served chilled, making it an ideal dish for summer days. It can be a standalone dish or an elegant addition to a Mediterranean dinner. It's not just soup; it's a true gastronomic symphony where Spanish passion meets Italian sophistication.
1
Peel the pre-baked peppers from the skin, seeds, and partitions. Chop the tomatoes and other vegetables randomly.
- Red sweet pepper: 300 g
- Tomatoes: 1200 g
- Cucumbers: 300 g
- Celery stalk: 100 g
- Onion: 1 head
- Garlic: 2 cloves
2
Put everything in a bowl, blend until smooth, then add tomato juice, salt, pepper, and hot chili sauce.
- Tomato juice: 600 ml
- Salt: 12 g
- Ground black pepper: to taste
- Chili sauce: 2 ml
3
Strain the soup through a coarse sieve. Season it with wine vinegar and olive oil. Serve in a bowl. Add stracciatella, drizzle with olive oil, and garnish with basil.
- Wine vinegar: 20 ml
- Olive oil: 80 ml
- Stracciatella cheese: 250 g
- Olive oil: 80 ml
- Green basil: to taste