Mediterranean Gazpacho
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 300g |
| Plum tomatoes | 500g |
| Marinated peppers | 60g |
| Celery | 30g |
| Fresh basil | to taste |
| Sheep’s ricotta | 100g |
| Extra virgin olive oil | 30g |
| Spring onions (scallions) | 30g |
| Red wine vinegar | 2 tbsp |
| Fine salt | 2 pinches |
| Bread | 40g |
| Extra virgin olive oil | 1 tbsp |
| Fine salt | 1 tsp |
| Oregano | 1 tsp |
Instructions
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Begin by preparing the crispy croutons for the gazpacho. Take the bread and cut it into small cubes. Spread the cubes out on a baking sheet lined with parchment paper. Drizzle with olive oil, season with a pinch of salt, and sprinkle oregano over the top. Toast the bread in a convection oven at 220°C (430°F) for about 4 minutes or until the bread is golden and crispy.
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While the bread is toasting, wash the celery thoroughly. Trim off the base and slice it into small pieces. Next, wash the cherry tomatoes and cut them in half.
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Place the halved cherry tomatoes in a food processor or blender, and add the drained marinated peppers.
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Season the mixture with extra virgin olive oil, a pinch of salt, and the red wine vinegar. Blend the ingredients until smooth, then pass the mixture through a fine sieve to remove the seeds from the tomatoes. This will give you a dense, smooth purée.
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Now, slice the spring onions thinly.
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To serve, pour the gazpacho into a large serving bowl or individual bowls. Garnish with the thinly sliced spring onions, the freshly toasted bread croutons, and a few fresh basil leaves for fragrance and color.
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Serve immediately, enjoying this refreshing, flavorful Mediterranean Gazpacho as a perfect start to any meal.
Enjoy this bright, vibrant Mediterranean-inspired gazpacho—packed with flavor and perfect for a warm day!
