The Made in Italy version of the Spanish classic, which everyone will like. Merit of the Apulian stracciatella? Even toasted bread.
The Spaniards invented it, but here in Italy we can count on the San Marzano tomato, the Apulian oil and above all the stracciatella. And so also the Gazpacho it gets better.
The Spaniards also put garlic and onion in it, raw, soaked bread and vinegar. In the Italian version, crispy croutons and fresh basil leaves are added. The result is guaranteed, word of Obicà, who in his restaurants in Italy and England, serves him in the summer menu alongside pizzas and pasta dishes.
Ingredients for 4 people
1 kg SanMarzano organic tomato
150 g cucumbers
80 g red peppers
100 ml extra virgin olive oil
8 g fine salt
For the finishing of the plate:
100 g of Apulian stracciatella
40 g of artisan bread croutons
60 ml extra virgin olive oil
basil leaves
From Obicà they use the Organic Tomato La Motticella and the Organic Oil Pugliese Cinzia Ceci
Preparation
Dip the tomatoes in boiling water for about 30 seconds, then let them cool and remove the skin. Remove the seeds from the tomatoes and blend them with the cucumbers and peppers, adding oil and salt.
Serve in a bowl, finishing the dish with the stracciatellapugliese and the croutons of bread. Garnish with a drizzle of oil and basil leaves.
The ideal serving temperature of the dish is about 12/15 degrees.
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