Bocconcini gazpacho
Ingredients:
| 5 lb | Ripe tomatoes |
| 2 | Red peppers |
| 1 | English cucumber, peeled and seeded |
| 1 | Red onion, chopped |
| ¾ cup | Olive oil |
| A few drops | Tabasco sauce |
| 2 | Cloves garlic, minced |
| ½ | Bunch basil, chopped |
| 2 tablespoons | Red wine vinegar |
| To taste | Salt and pepper |
| To taste | Tomato juice and bread crumbs (optional) |
Garnish:
| 2 tablespoons | Balsamic vinegar |
| 2 tablespoons | Olive oil |
| 4 Canadian bocconcini balls | Sliced into thin strips |
Instructions:
- Coarsely chop tomatoes, peppers, cucumber and onion. Take the equivalent of a cup (250 mL) vegetables, diced and reserve for garnish.
- Bring together the vegetables in a bowl and marinate for an hour with olive oil, Tabasco sauce, garlic, basil and red wine vinegar. Keep a few basil leaves for decoration. Put everything in a blender and sieve.
- Gazpacho can be diluted with tomato juice and add a bit of bread so that it does not separate. Pour gazpacho into soup plates.
- Place the reserved diced vegetables in the center and place thin slices of Canadian bocconcini around.
- Add salt and pepper and sprinkle cheese slices with a few drops of olive oil and balsamic vinegar.
