Gazpacho with Mozzarella – one of countless options
Gazpacho comes in so many types that it is difficult to choose one. However, it is always worth trying, especially as gazpacho is unbelievably easy to make and amazingly delicious. Last year watermelon and tomato gazpacho with feta was a total hit. This year it is gazpacho with mozzarella, of course made into 5 Elements. The recipe-inspiration is here, so that you can take a look and compare.
The procedure
In a large blender cup add the following:
- Sweet 3-4 handfuls of cherry or plum tomatoes, 1/2 a large cucumber unpeeled, 1/2 red or yellow bell pepper, 3-4 tablespoons of olive oil, a pinch of cumin,
- Pungent a generous pinch of black pepper, a pinch of cayenne, 2 garlic cloves,
- Salty 1 teaspoon of sea salt,
- Sour 2 tablespoons of balsamic vinegar, 1 tablespoon of lemon juice,
- Bitter 1/2 teaspoon of turmeric, a few fresh thyme leaves (optional).
Blend until smooth and check the flavour. If you feel there is any flavour missing, go around the cycle and add a little bit of each spice until you reach the one that needs to be increased. The above amounts will make roughly 1 litre of gazpacho, which will serve 3-4.
Serve immediately garnished with mozzarella pieces, basil leaves and olive oil. If you prefer, serve it cooled with an ice cube on top or put it into the fridge for a while.
A tip
Most recipes recommend to pass the mixture though a sieve to eliminate skins and seeds and to get a super smooth texture. You can do that if you prefer, however, if you skip this step you will save yourself extra work and washing up, and will be able to get all the goodness of the vegetables. In this way the dish will be more wholesome but equally delicious.
