For the recipe of melon gazpacho with prawns, blend the strawberries, the melon and the crumb in the food processor by combining 80 g of oil, a pinch of salt and freshly ground pepper. Finally sieve to obtain a perfectly smooth consistency and add salt if necessary.
Shell the prawn tails and stick them along the entire length with a stick: in this way they will not curl during cooking, but will keep the elongated shape. Cook the steamed prawn tails for at least 2 '. Distribute the gazpacho in small glasses and add 2 steamed prawns in each one.
Complete with chives cut into bobbins and decorated to taste with slices of melon and strawberry.
Wash the strawberries and tomatoes, clean the onion, remove the straw stalks and cut everything into pieces, including the 2 slices of bread.
Put everything in a bowl, season with transfer them in a bowl, add salt, pepper, chilli, oil and vinegar and start blending with a blender (alternatively, put everything in a blender and blend in this way). If needed, add a little cold water to help you get a fluid but creamy consistency.
Serve the strawberry gazpacho at room temperature or cold in a fridge, accompanied by a few extra pieces of pancarè, natural or toasted.
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.
Born in 2004, the New York Times called Obicà as "the first Mozzarella Bar in Rome and probably the first in history", and today it has 24 restaurants in the United States, Japan and Europe.
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