In this recipe the mozzarella cheese looks like an unusual sandwich, stuffed with peppers.
It's a fresh preparation, perfect for summer lunches and dinners, because served on one cream of cucumber and then accompanied with slices of flat bread crispy.

1) Prepare the cream of cucumber soup. Peel i cucumbers and cut them into small pieces. Peel the spring onion and cut it into slices. Put both in the blender with a handful of washed basil and capers (do not desalinate them). Blend until you get a homogeneous cream, then add 1 tablespoon of oil and blend again for 30 seconds.

2) Prepare the stuffed is stuff the mozzarella. Minimize the sweet pepper. Cut the mozzarella in half and fill them with half of the crumbled chilli, oregano and peppers. Sprinkle them with a drizzle of oil and close them.

3) Complete the recipe. Cut the flat bread into strips and toast them lightly. Divide the cream of cucumber in 4 soup plates, system le stuffed mozzarella and season them with the chilli, oregano and the remaining peppers, a drizzle of oil and a little basil. Serve with the toasted focaccia.