s MOZZARELLA CAPRESE GAZPACHO ****
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s MOZZARELLA CAPRESE GAZPACHO ****
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Instructions *** 9-10-21 very good, joellyn made this, used barrata which was a little nicer i think.. *** Freshly torn mozzarella is served on top of a gazpacho ade from puréed heirloom tomatoes with olive oil and basil. Moazzarella caprese gazpacho is an elevated, deconstructed caprese salad worthy of any and all special occasions! Prep Time15 MINSCook Time0 MINSTotal Time15 MINS Course: Appetizer, SoupCuisine: ItalianKeyword: caprese salad, fresh mozzarella, how to make gazpacho, tomato gazpacho Servings: 2 servings Calories: 637kcal Author: ari | well seasoned Equipment Fine mesh sieve Ingredients 1 ½ lbs heirloom tomatoes (2-3 large tomatoes) ½ Tbsp kosher salt ¼ tsp freshly ground black pepper ¾ cup extra virgin olive oil divided 1 Tbsp white wine vinegar 1 ¼ cup packed basil leaves divided 6-8 oz fresh mozzarella flaky sea salt for serving crusty bread for serving Instructions To make gazpacho Remove the core of each tomato with a paring knife and discard, then cut the rest of each tomato into large chunks. Place into the bowl of a food processor fitted with blade attachment. heirloom tomatoes in a food processor To the food processor, add salt and pepper, then pulse until a somewhat chunky, somewhat smooth mixture forms — about 10 quick pulses. Remove the lid, add ¼ cup packed basil and white wine vinegar to the bowl, then return the lid and pulse to combine. With the motor running, drizzle in ? – ½ cup olive oil. You don't want the gazpacho to be too thin, so once it's combined, turn off the processor. basil leaves in a food processor with processed tomatoes Place a fine mesh sieve under a large bowl, then pour the tomato mixture into the sieve. Use a rubber spatula to push the sauce through, leaving behind only the pulp and small bits of basil (discard). If not using right away, cover the soup with plastic wrap and store in refrigerator until serving. tomato pulp in a food stringer over a large bowl To make basil oil Meanwhile, make a quick basil olive oil. Rinse the bowl of the food processor with water, then shake any excess liquid out. Add 1 cup packed basil leaves to the bowl fitted with blade attachment, then process until finely chopped. With the processor running, drizzle in ¼ cup olive oil. Once again, place your fine mesh sieve on top of a bowl, then strain basil oil. Set aside. fresh basil leaves in a food processor To assemble Divide tomato gazpacho into shallow bowls. Tear fresh mozzarella with hands into small, bite-size pieces, then place directly on top of sauce. Use a spoon to drizzle a small amount of basil oil back and forth over the top of the dish. caprese sauce with fresh mozzarella in a bowl with fresh basil Optional: sprinkle some flaky sea salt on top of each piece of mozzarella. Serve gazpacho with crusty toasted bread. NOTES Caprese gazpacho can be made up to 3 days in advance and stored in a refrigerator in an airtight container. For this recipe, fresh mozzarella is best (versus shredded or grated cheese). Other soft cheese will work, but we’re going for that classic caprese flavor profile! To freeze: place gazpacho in an airtight freezer-safe container, then freeze until solid. Gazpacho will keep in freezer for up to 6 months. To reheat from frozen: place container in a refrigerator to slowly thaw overnight. Nutrition Calories: 637kcal | Carbohydrates: 15g | Protein: 22g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 2296mg | Potassium: 871mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3567IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 2mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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