Frost gazpacho with DOP buffalo mozzarella and crispy zucchini

PROCEEDINGS

Frost gazpacho

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!