Gaspacho with Bocconcini

Name: Gaspacho with Bocconcini
Yield: 6 servings
Ingredients: 5 lb (2.5 Kg) ripe tomatoes; 2 red bell peppers; 1 greenhouse cucumber peeled; 1 red onion; 3/4 cup (180 mL) olive oil; A few drops of Tabasco sauce; 2 cloves garlic chopped; 1 small bunch fresh basil chopped (set aside a few whole leaves to decorate); 2 tbsp (30 mL) red wine vinegar; Salt; Pepper to taste; Tomato juice; Soft breadcrumbs (optional); Garnish; 2 tbsp (30 mL) balsamic vinegar; 2 tbsp (30 mL) olive oil; 4 x 1 1/2 oz (50 g) Canadian Bocconcini cheese in very thin slices

This is the Gaspacho with Bocconcini recipe.

Prep: 1 h 15

Yields 6 servings

Ingredients

5 lb (2.5 Kg) ripe tomatoes
2 red bell peppers
1 greenhouse cucumber peeled
1 red onion
3/4 cup (180 mL) olive oil
A few drops of Tabasco sauce
2 cloves garlic chopped
1 small bunch fresh basil chopped (set aside a few whole leaves to decorate)
2 tbsp (30 mL) red wine vinegar
Salt
Pepper to taste
Tomato juice
Soft breadcrumbs (optional)
Garnish
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) olive oil
4 x 1 1/2 oz (50 g) Canadian Bocconcini cheese in very thin slices

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Preparation

Crudely chop tomatoes, bell peppers and onion (1 cup (250 mL) of these mixed vegetables should be cut into small dice and set aside to garnish).

Place chopped vegetables in a bowl. Mix in olive oil, Tabasco sauce, garlic, basil and red wine vinegar. Marinate for one hour. Keep a few basil leaves for garnish.

Puree vegetables in blender or food processor, then strain.

You may dilute gaspacho with tomato juice, then add soft breadcrumbs to bind ingredients.

Pour gaspacho into soup bowls. Place reserved vegetable dice in the middle and surround with thin slices of Canadian Bocconcini.

Season with salt and pepper and drizzle cheese slices with a little olive oil and balsamic vinegar.