Gazpacho with mozzarella
2 servings
10 minutes
Gazpacho is a traditional Spanish cold soup that refreshes and invigorates on hot days. This mozzarella version adds tenderness and a rich creamy flavor that contrasts with the spiciness of fresh vegetables and aromatic herbs. Historically, gazpacho originated in Andalusia as a peasant food but has evolved into a gourmet dish over time. In this recipe, fresh tomatoes, greens, and spicy notes of chili pepper create a balance of flavors, while mozzarella adds softness and creamy texture. It is ideally served chilled, with a drizzle of olive oil and wine vinegar enhancing its taste even more. This light yet rich dish is perfect for a summer lunch or an elegant appetizer before the main course.
1
Wash and chop the arugula coarsely.
- Rocket (arugula): 20 g
2
Wash and chop two types of basil.
- Purple basil: 15 g
- Green basil: 15 g
3
Cut the tomatoes and add salt.
- Tomatoes: 350 g
- Sea salt: to taste
4
Chop the onion and garlic coarsely.
- Red onion: 40 g
- Garlic: 15 g
5
Use a juicer to extract juice from tomatoes.
- Tomatoes: 350 g
6
Juice the onion and garlic using a juicer.
- Red onion: 40 g
- Garlic: 15 g
7
Also, pass the greens through the juicer.
- Rocket (arugula): 20 g
- Purple basil: 15 g
- Green basil: 15 g
8
Add butter and vinegar to the soup. Season with salt and pepper. Stir.
- Extra virgin olive oil: 0.5 teaspoon
- Red wine sauce: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
9
Cut the mozzarella into cubes.
- Tomatoes: 350 g
- Sea salt: to taste
10
Pour the soup into a bowl and add mozzarella. Serve in portions.
- Tomatoes: 350 g
