Gazpacho with pizzaiola and mozzarella

As the temperatures rise during the summer, our culinary preferences tend to veer towards cool and refreshing dishes. One such dish that has become synonymous with the warm season is gazpacho, a cold soup made with raw vegetables and served chilled. Originally from Andalusia in Spain, gazpacho has gained popularity around the world due to its light and healthy nature, and the ease with which it can be customized with different ingredients and variations.

In this article, we’ll explore a creative twist on the classic gazpacho recipe by adding some Italian flair with and . This combination of savory tomato sauce, melted cheese, and cold soup creates a unique and satisfying flavor profile that is sure to please your taste buds. Let’s dive in!

Ingredients:

For the gazpacho:

– 4-5 ripe tomatoes, roughly chopped
– 1 red bell pepper, seeded and roughly chopped
– 1 medium cucumber, peeled and roughly chopped
– 1 small red onion, roughly chopped
– 1 garlic clove, minced
– 2-3 tablespoons extra-virgin olive oil
– 2 tablespoons sherry vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups cold water
– Fresh basil or parsley, chopped (optional)

For the pizzaiola and mozzarella:

– 2-3 tablespoons extra-virgin olive oil
– 1 garlic clove, minced
– 1 cup tomato sauce or crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
– 1 cup shredded mozzarella cheese

Instructions:

1. In a blender or food processor, combine the chopped tomatoes, bell pepper, cucumber, red onion, garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth, adding water as needed to achieve your desired consistency. Chill the gazpacho in the refrigerator for at least 30 minutes or up to 2 hours.

2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for a minute or until fragrant. Add the tomato sauce, oregano, red pepper flakes (if ), salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

3. Preheat your broiler on high. Ladle the chilled gazpacho into oven-safe bowls or crocks, leaving some room at the top. Spoon some of the pizzaiola sauce on top of the gazpacho, then sprinkle with shredded mozzarella cheese.

4. Place the bowls or crocks on a baking sheet and broil for 2-3 minutes or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.

5. Remove the gazpacho from the broiler and let cool for a minute or two. Garnish with fresh herbs if desired, and serve immediately.

Conclusion:

Gazpacho with pizzaiola and mozzarella is a fun and flavorful twist on the traditional gazpacho soup. The combination of cold gazpacho and hot melted cheese creates a contrast that is perfect for summer meals. This recipe is easy to customize with your favorite ingredients or substitutions, such as adding croutons, diced avocado, or chopped fresh tomatoes. So next time you’re looking for a refreshing and satisfying dish, give gazpacho with pizzaiola and mozzarella a try!