Gazpacho with stracciatella
8 servings
30 minutes
Recipe from Evgeny Nasyrov, brand chef of Dancing Food & People.
Calories240kcal
Proteins6.3grams
Fats17.1grams
Carbohydrates15.8grams
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 sauce
2
ml
Olive oil
80
ml
Tomato juice
800
ml
Stracciatella cheese
250
g
Green basil
to taste
Ground black pepper
to taste
1
Peel the cucumbers (200 g).
- Cucumbers: 300 g
2
Burn the pepper with a torch, remove the skin, seeds, and partitions; remove the veins from the celery.
- 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.
- 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.
- 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).
- Sherry vinegar: 20 ml
- Olive oil: 80 ml
- Tabasco sauce: 2 ml
- Stracciatella cheese: 250 g
- Cucumbers: 300 g
7
Season with pepper, drizzle with olive oil, and garnish with basil.
- Ground black pepper: to taste
- Olive oil: 80 ml
- Green basil: to taste
