Gazpacho with Bocconcini Spears
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Ingredients
| 3/4 cup (175) | fresh cilantro, chopped | | 1 clove | garlic, minced | | 1/4 cup (50) | olive oil | | 1 | tub (200 g) Tre Stelle® Bocconcini Pearls, drained wooden skewers | | 2 | red peppers, roasted or | | broiled, skin and seeds removed | | 2 cups (500) | tomato juice | | 1/2 cup (125) | red wine vinegar | | 1/3 cup (75) | olive oil | | 1 | jalapeño pepper, seeded and chopped | | 1 | sm. sweet onion, chopped | | 1 | english cucumber, peeled and chopped | | 1 | green, yellow or | | red pepper, chopped | | 1 tsp. (5) | Tobasco sauce | | salt and pepper to taste |
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Instructions
In a blender combine cilantro, minced garlic and 1/4 cup olive oil, blend until smooth; add salt and pepper to
taste. Pour into a bowl and add bocconcini pearls, stir, cover and refrigerate until ready to use. Meanwhile
in a food processor or blender purÉe roasted peppers with 1 cup of the tomato juice and pour into a large
bowl. Add remaining tomato juice and vegetables to the bowl. In small batches return mixture to blender
and pulse on and off until roughly chopped. Add Tobasco sauce, season with salt and pepper and
refrigerate. Remove boccconcini pearls from refrigerator and place on skewers to serve with soup.
Makes 6 soup servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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