Who needs a holiday abroad when the weather has been this glorious? Visits to the beach opposite, splashing in the sea and getting a (slight) tan have made for fun, family days this week. But it's too hot to cook isn't it?
That's where a celebrity chef husband comes in handy. He's whipped up this delicious summer cooler for supper tonight: Gazpacho with Mozzarella wedges. It's a Spanish classic but Alexio has given it an Italian twist with the Mozzarella wedges. Serve as a starter in shot glasses at a barbecue or on its own for the perfect family dinner. Buon appetito!
Prep time 20 mins and overnight
Serves 4
Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, chopped
1 cucumber, peeled and chopped
1 red or green pepper, seeded and chopped
1 garlic clove, minced
1 bunch parsley, chopped
1 handful chives, chopped
250ml tomato juice
1 tbsp red grape vinegar
Extra virgin olive oil, a drizzle
1 lemon, juice of
6 drops Tabasco sauce
Worcester sauce, to taste
To serve
4 mozzarella balls
Red cabbage
Crusty bread
Blitz all the soup ingredients in a food processor until you get your desired consistency.
Pour into a bowl or plastic container, cover and refrigerate overnight to allow the flavours to develop.
When ready to serve, ladle into soup bowls, drizzle olive oil on top and season.
Cut mozzarella into wedges and arrange on top. Garnish with red cabbage, serve with crusty bread.
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