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Gazpacho with mozzarella

0
490
Kitchen Italian
Calorie content 58.5 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 2.1 gr.
Fats * 6.1 gr.
Carbohydrates* 6.2 gr.
* per 100 gr. product
Gazpacho with mozzarella
Content

I highly recommend making the most delicate gazpacho with Mozzarella balls. Such a cold soup can be served on a festive table. Your guests will be pleasantly surprised by the taste of a cooling summer meal.

Ingredients

Cooking process

step 1 out of 6
Prepare the necessary ingredients for the mozzarella gazpacho. Cut off a crust from a slice of white bread and cut it into several pieces.
step 2 out of 6
Rinse the tomatoes thoroughly, place in a container and cover with boiling water for a couple of minutes, then immediately transfer to ice water and remove the skin. Peel sweet onions.
step 3 out of 6
Rinse the cucumbers thoroughly, peel them with a vegetable peeler and cut into several pieces. Put peeled tomatoes and cucumbers, sweet onions, slices of white bread into a tumbler for a hand blender. Pour in tomato juice and olive oil. Whisk with an immersion blender until smooth.
step 4 out of 6
Add salt, black pepper, wine vinegar or lime juice. Whisk again with a blender. Put the resulting mass to cool in the refrigerator.
step 5 out of 6
Place the mozzarella balls in a small bowl, add olive oil and cream, and blend with an immersion blender until smooth.
step 6 out of 6
Put butter cream in a beautiful glass. Top with chilled gazpacho. Serve, garnish with a skewer with olives and cherry tomatoes.

Bon Appetit!

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