Gazpacho with Mozzarella

Name: Gazpacho with Mozzarella
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 kg ripe tomatoes; 1 Cucumber; 2 red peppers; 1 Garlic clove; 4 TABLESPOONS Olive oil; 1-2 TABLESPOONS Balsamic vinegar; 1-2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 2 Spring onions; 125 g Mozzarella cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

1 kg ripe tomatoes
1 Cucumber
2 red peppers
1 Garlic clove
4 TABLESPOONS Olive oil
1-2 TABLESPOONS Balsamic vinegar
1-2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
2 Spring onions
125 g Mozzarella cheese

Directions

1
Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Quarter the fruit and remove seeds. Cut the flesh into small pieces. Peel cucumber, remove seeds and cut into pieces
2
1 Peel, clean and roughly cut the peppers. Peel garlic. Puree paprika, garlic, tomatoes and cucumber. Add oil and vinegar, season with salt, pepper and Tabasco. Chill the gazpacho for about 2 hours
3
Clean, wash and cut the spring onions into small cubes. Halve 1 pepper, clean, wash and cut into very small cubes. Drain the mozzarella and also dice finely
4
Before serving, puree the gazpacho once more and pour into 6 glasses. Sprinkle with spring onions, paprika, mozzarella and pepper and serve immediately
5
waiting time approx. 2 hours