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Recipe. FOR 4 PEOPLE

INGREDIENTS FOR GAZPACHO. 100 g (3.5 oz) Stale bread + 1/2 glass of white wine vinegar + 1 clove of garlic + 1 cucumber + 1 red onion + 500 g (17.6 oz) tomatoes for sauce + 1 green pepper + 1/2 red pepper + 50ml (1.7 fl oz) extra virgin olive oil + 1/2 glass of white wine vinegar + salt + pepper.

INGREDIENTS FOR THE BUFALA CREAM. 200 g (7 oz) Stracciatella di bufala + a tablespoon extra-virgin olive oil + salt + pepper.

Put the bread crumbs in a bowl, cover with water and a half cup of vinegar. In the meantime, peel the tomatoes, cut them in half, remove the seeds (but not from the pulp) and squeeze well to remove even the liquid. Cut into cubes and put them in a blender, where you will add all the other ingredients, peeled and diced (garlic, cucumber, onion and peppers). Add oil and blend well, in order to obtain a dense mixture. Then add the bread (squeezed with water), salt, pepper, another drop of vinegar, that you should be able to taste, and blend everything for ten seconds. Gazpacho must be put in the fridge for a couple of hours before being served. After that, pour into small glasses, and in the meantime prepare the cheese cream. How? It’s very easy: pour the stracciatella in a blender and blend for 2 minutes, taking a break from time to time to prevent the blades from overheating and ruin the consistency of the cream. Pour the buffalo cream over the Gazpacho and open a bottle of wine.

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