Mediterranean Gazpacho

By GialloZafferano · 30 min

Ingredients

Instructions

1. Cut the bread into small cubes, spread on a parchment-lined baking sheet, drizzle with 1 tsp olive oil, and season with the fine salt and dried oregano.
2. Toast in a convection oven at 428°F (220°C) for 4 minutes, or until golden brown.
3. Wash the celery, remove the base and cut into small pieces. Wash the cherry tomatoes and halve them.
4. Put the tomatoes, drained peppers and celery in a blender. Add 2 tbsp extra virgin olive oil, 2 tbsp fine salt and 2 spoonfuls red wine vinegar.
5. Blend until smooth, then pass through a sieve to remove the tomato seeds. The result should be thick and uniform.
6. Finely slice the spring onions.
7. Pour the gazpacho into a serving dish, then top with the spring onion rings, toasted bread croutons and pieces of sheep's milk ricotta. Scatter over fresh basil leaves, drizzle with raw olive oil and serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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