Gazpacho is a typical Andalusian dish, which has become a classic of Spanish cuisine. It is a quick recipe to make, economically affordable and above all delicious; Even more in summer. Still not easy to prepare.
I’m not exactly an expert on gazpachos, but I saw in La Principal there was a gazpacho contest, and I thought “I like to cook, and I’m good at inventing: let’s try something different.” And that I did: with some tomatoes, some cherries and some mozzarella I prepared a fresh and original gazpacho, which won the EXPERIMENTAL GAZPACHO prize.
If you want to try a more traditional version of gazpacho, you can find it here.
Gazpacho with cherries and mozzarella
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Ingredients
- 5 tomatoes
- 18 cherries + 2 to decorate
- 1 cucumber
- 1/2 onion
- 1 clove garlic
- 1 red pepper
- 1/2 mozzarella
- Spicy paprika
- Fresh and dry basil
- EVO oil
- Salt
Instructions
- Wash the tomatoes well and pass them by boiling water (only a few seconds) to be able to remove the skin well
- Washing and peeling the tomatoes, proceed to remove all the seeds with a spoon
- Peel cucumber, onion and garlic (garlic also removed the heart * grandmother’s trick *) and cut them into pieces
- Wash the peppers and cherries well, remove the seeds and bones and cut them
- Combine all the vegetables and the cherries and beat them with the mixer until it is a homogeneous compound
- Season with salt, oil and a pinch of paprika and beat again
- Serve cold (after a few hours in the fridge) with a few freshly sliced fresh mozzarella
- Decorate with fresh basil leaves, a cherry and dried basil on the mozzarella
This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4. Omitting the mozzarella this recipe can also be prepared in Phase 3.