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Gaspacho with Bocconcini
- Course Soups & Creams
- Prep. Time 1 hr, 15 mins
- Yields 6 servings
Preparation
What You Need
5 lb
(2.5 Kg)
ripe tomatoes
2
red bell peppers
1
greenhouse cucumber, peeled
1
red onion
3/4 cup
(180 ml)
olive oil
A few drops of
Tabasco sauce
2
cloves
garlic, chopped
1
small bunch
fresh basil, chopped (set aside a few whole leaves to decorate)
2 tbsp
(30 ml)
red wine vinegar
Salt
Pepper, to taste
Tomato juice
Soft breadcrumbs (optional)
Garnish:
2 tbsp
(30 ml)
balsamic vinegar
2 tbsp
(30 ml)
olive oil
4 x 1 1/2 oz (50 g)
Canadian Bocconcini cheese, in very thin slices
Instructions
Crudely chop tomatoes, bell peppers and onion (1 cup (250 mL) of these mixed vegetables should be cut into small dice and set aside to garnish).
Place chopped vegetables in a bowl. Mix in olive oil, Tabasco sauce, garlic, basil and red wine vinegar. Marinate for one hour. Keep a few basil leaves for garnish.
Puree vegetables in blender or food processor, then strain.
You may dilute gaspacho with tomato juice, then add soft breadcrumbs to bind ingredients.
Pour gaspacho into soup bowls. Place reserved vegetable dice in the middle and surround with thin slices of Canadian Bocconcini.
Season with salt and pepper and drizzle cheese slices with a little olive oil and balsamic vinegar.
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