Frost gazpacho with buffalo mozzarella. Today I leave you an easy recipe easy and tasty, with which to impress your guests on hot summer days: a creamy gazpacho jelly with mozzarella DOP buffalo mozzarella and crispy zucchini. The gazpacho is a perfect dish for summer: I do not know if you have tried my TRADITIONAL GAZPACHO, that fresh and particularly to MELON WITH FETA AND FIGS or the GAZPACHO SALAD WITH CORN AND SWORDFISH.
With this gazpacho I add another piece to my collection: the gazpacho cream should be soft, and not gelatinous (so it is important that the liquid pesiate after smoothie, what's left over you can dress it and drink it as an aperitif, come se fosse un Bloody Mary), mozzarella DOP buffalo soft and tasty raw and zucchini are crisp and have a nice fresh taste.
Serve the cold gazpacho with mozzarella DOP buffalo mozzarella and zucchini crisp as an appetizer for a dinner at the sea and then prepare a nice dish unique and rich, maybe a cold pasta salad or rice salad and spend a nice evening. If you love the combination mozzarella and peppers, Also have a look at all my RECIPES WITH BUFFALO MOZZARELLA CAMPANA DOP and my RECIPES WITH PEPPERS, including VIDEO RECIPE peppers stuffed Sicilian on my YouTube channel. Have a good day.
FROST GAZPACHO WITH BUFFALO MOZZARELLA AND ZUCCHINI CRISPPrint This
- 600 grams of red tomatoes
- 1 large red pepper
- a quarter of a clove of garlic (Optional)
- half a cucumber
- a tablespoon of white wine vinegar or apple
- extra virgin olive oil, to taste
- salt and pepper, to taste
- 4 grams of gelatin
- 250 grams of mozzarella di bufala
- a zucchini the type romanesca (light green)
- lemon juice, to taste
- mint and fresh basil, to taste
- mixed seeds, to taste
For the cold gazpacho: affect tomatoes, Blanch for 30 seconds and peel them. Cut into pieces. Wash and clean the peppers and remove the stalk, the seeds and white filaments inside and cut into pieces. Peel the cucumber and cut into small pieces.
Mix pepper, tomatoes, garlic and cucumber adding the extra virgin olive oil flush, to obtain a homogeneous mixture. Weigh the liquid obtained: there serve a total of 500 milliliters (the rest you can use it as a normal gazpacho or drink it as a centrifuged, It does well and is great).
Put the gelatine in cold water for 10 minutes. Heat 50 milliliters of gazpacho and dissolve the gelatin, mixing well. Pour the mixture of the rest of the gazpacho gazpacho, mix well and season to taste with olive oil, vinegar, salt and pepper according to your taste: pour the gazpacho in individual bowls, leaving enough space for the buffalo mozzarella and crispy vegetables. Keep the cold gazpacho in the refrigerator up to firming (It should be creamy and soft, no gelatinous).
While the cold gazpacho cools, wash the zucchini and eliminate the ends, then cut them into thin slices, into cubes or strips, as Favorites. Put the zucchini in a bowl with olive oil, some’ lemon juice, Salt, pepper and fresh basil, cover with plastic wrap and refrigerate.
Cut the mozzarella Dop buffalo cubes. Toast the seeds in a pan.
When the cream has cooled gazpacho, arrange the mozzarella Dop buffalo above the frost gazpacho, then finish with marinated zucchini, toasted mixed seeds and a little’ fresh basil. The cold gazpacho with buffalo mozzarella and crispy zucchini is ready, Enjoy your meal!