Gazpacho with stracciatella and strawberries
8 servings
60 minutes
The recipe was shared with us by the chef of the Sempre restaurant Anatoly Klochkov.
Calories15095.3kcal
Proteins453.7grams
Fats151.9grams
Carbohydrates3165.9grams
Bell pepper
150
g
Tomato juice
500
ml
Celery stalk
60
g
Red onion
70
g
Basil leaves
8
g
Cucumbers
170
g
Tomatoes
600
kg
Chili pepper
2
g
White wine vinegar
25
ml
Salt
10
g
Sugar
5
g
Garlic
80
g
White bread
100
g
Strawberry
50
g
Olive oil
2
ml
1
Prepare gazpacho. First, wash all the vegetables.
- Tomatoes: 600 kg
- Bell pepper: 150 g
- Cucumbers: 170 g
- Celery stalk: 60 g
- Red onion: 70 g
- Basil leaves: 8 g
- Chili pepper: 2 g
- White wine vinegar: 25 ml
- Worcestershire sauce: 15 g
- Salt: 10 g
- Sugar: 5 g
- Garlic: 80 g
- White bread: 100 g
2
Peel the skin off the bell peppers.
- Bell pepper: 150 g
3
Blend pepper, celery, onion, basil, cucumbers, tomatoes, chili pepper, wine vinegar, Worcestershire sauce, sugar, salt and garlic.
- Tomatoes: 600 kg
- Bell pepper: 150 g
- Cucumbers: 170 g
- Celery stalk: 60 g
- Red onion: 70 g
- Basil leaves: 8 g
- Chili pepper: 2 g
- White wine vinegar: 25 ml
- Worcestershire sauce: 15 g
- Salt: 10 g
- Sugar: 5 g
- Garlic: 80 g
- White bread: 100 g
4
Beat until homogeneous mass.
5
Strain the soup through a sieve.
6
Chill. Gazpacho is ready.
7
Cut the strawberries into cubes.
- Strawberry: 50 g
8
Cut the basil into strips.
9
Mix with the addition of olive oil, salt, and pepper.
- Olive oil: 2 ml
- Salt: 10 g
- Sugar: 5 g
10
Place the stracciatella and strawberries on a plate.
- Stracciatella cheese: 50 g
11
Water the cheese with balsamic.
- Raspberry balsamic vinegar: 2 g
12
Pour the chilled gazpacho.
13
Garnish with basil leaves.
- Basil leaves: 8 g
