Chef Simone Zanoni reinvents the traditional gazpacho with the ingredients of a very famous Italian recipe. Discover the reconsidered gazpacho recipe!
The sun rises and you hesitate between Mozzarella tomato salad or one gazpacho Cold for your lunch? Don’t hesitate, you can combine the two! It is the bright idea of the Italian chef in the restaurant George from the hotel four Seasons George V, In Paris. Italian version of gazpacho As delicious as it is refreshingWhich can overshadow the traditional Spanish recipe!
Ingredients for Italian Gazpacho prepared by Chef Simone Zanoni
Below are the quantities you will need to provide 4 persons.
- 1 kg of ripe cherry tomatoes
- 1 small bunch of basil
- 1 head of garlic roasted in the oven (in baking paper, for 50 minutes at 180°C)
- 6 lettuce leaves
- Lemon juice
- 1 fresh pepper
- 1 mozzarella
- 50 ml of extra virgin olive oil
- 3 green Tabasco cans
- salt pepper
Steps to prepare the Italian Gazpacho again by Chef Simone Zanoni
For this recipe, you will need a deep bowl like a pitcher, a blender or immersion blender, a colander or sieve, and a good apron!
- In a deep bowl, place cherry tomatoes, lettuce leaves, lemon juice, drops of Tabasco, roasted garlic pulp, salt, pepper and spices. Gradually mix By making up and down gestures with the hand mixer.
- When the mixture becomes liquid, Add basil leaves And half the amount of olive oil, mix the ingredients again.
- Pass the resulting mixture through a sieve To get rid of lumps, pour it back into the deep bowl, add the remaining olive oil and mix one last time.
Serve the gazpacho in a bowl, and put a piece of mozzarella cheese in the middle. Drizzle with olive oilTop with a leaf of basil and finish with a slice of fresh chili. Enjoy the extreme cold!
