Gazpacho with cheese balls
6 servings
140 minutes
Gazpacho with cheese balls is a refined dish of Spanish cuisine that combines the freshness of cold soup and the tenderness of goat cheese. Gazpacho originated in the southern regions of Spain, where farmers mixed tomatoes, bread, and olive oil to quench their thirst on hot days. This version is complemented by aromatic cheese balls that add contrast in texture and flavor to the dish. Gazpacho has a refreshing, rich tomato taste with a slight acidity from wine vinegar and subtle notes of basil. The cheese balls coated in olive crumbs add a creamy texture and a hint of saltiness. This soup is perfect for summer evenings as a light main course or an elegant appetizer. Serving it chilled makes it a true relief from the summer heat.
1
Peel the tomatoes and chop them. Chop the onion, cucumber, and basil as well. Remove the seeds from the pepper and chop it too. Remove the pits from the olives and chop them finely. Then blend in parts: tomatoes, onion, cucumber, pepper, bread crumbs, olive oil, and vinegar. Transfer everything to a bowl and if the mixture is too thick, add cold water: usually, this is not necessary as tomatoes provide enough juice. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Tomatoes: 1 kg
- Onion: 0.5 head
- Cucumbers: 1 piece
- Basil: 3 pieces
- Green bell pepper: 0.5 piece
- Black olives: 6 pieces
- Breadcrumbs: 250 g
- Olive oil: 175 ml
- White wine vinegar: 2 tablespoons
2
Before serving: shape fresh goat cheese into balls and roll them in olive crumbs. Season the soup to taste, mix, sprinkle with basil, and serve with cheese balls.
- Goat cheese: 100 g
- Breadcrumbs: 250 g
- Salt: to taste
- Basil: 3 pieces
