Recipes
Date posted: 13/07/2023
Ingredients
For the gazpacho: | |
Cucumbers | 2 |
Tomato juice | 480ml |
White wine vinegar | 48ml |
Cayenne pepper | 1 tsp |
Table salt | 2.4g |
Caster sugar | 24g |
Garlic | 6g |
Yellow peppers | 3 |
Red peppers | 3 |
Large tomato on vine | 1.4kg |
Green basil | 3g |
Spring onions | 3 |
For the bruschetta: | |
Olive oil | 45ml |
Pizza flatbread | 2 |
Plum tomatoes | 60g |
Yellow cherry tomatoes | 300g |
Heritage tomatoes | 240g |
Mozzarella balls | 750g |
Green basil | 15g |
Il Borgo balsamic vinegar glaze | 30ml |
Method
For the gazpacho:
- Top and tail the cucumbers and blitz with the rest of the ingredients in a blender until smooth.
- Pass this mix through a sieve and repeat again, then adjust the salt, pepper, sugar and vinegar if needed.
- Chill for at least 2 hours, and stir gently before serving.
- Pre heat a frying pan or griddle, drizzle half the olive oil over the bread and place into pan to crisp up both sides, roughly 1 min per side. Remove the flatbreads and cut into four equal pieces.
- Dice the tomatoes, mix together and season.
- Pull or slice the mozzarella and pick the basil.
- Add diced tomato, mozzarella and picked basil on top of each of the pieces of bread.
- Drizzle the remaining oil and balsamic glaze