Gazpacho with Tre Stelle® Bocconcini Spears
Try serving this soup in shot glasses – the skewered Bocconcini pearls make the perfect accessory.
Prep Time:15 minutes Ready In:
30 minutes or less Serves:
Makes 6 soup servings
Ingredients:
3/4 cup | 175 mL fresh cilantro, chopped 1 clove garlic, minced 1/4 cup | 50 mL 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 mL tomato juice 1/2 cup | 125 mL red wine vinegar 1/3 cup | 75 mL olive oil 1 jalapeño pepper, seeded and chopped 1 small sweet onion, chopped 1 english cucumber, peeled and chopped 1 green, yellow or red pepper, chopped 1 tsp | 5 mL Tobasco sauce salt and pepper to taste
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.
