Gazpacho with Garden Salsa and Hand-Stretched Mozzarella on Toast Recipe
Gazpacho with Garden Salsa and Hand-Stretched Mozzarella on Toast
1 1/2 medium cucumbers
5 large red tomatoes
1 clove garlic
1 1/2 small shallots
1 red bell pepper, cored and seeded
2 teaspoons sherry vinegar, divided
1 1/2 teaspoons salt
1/3 cup olive oil, plus more for garnish
1/2 of a serrano chili (optional)
Peel one cucumber, chop into medium sized pieces and put in the blender, along with 4 of the tomatoes, cored and roughly chopped, one garlic clove, one shallot and half of the bell pepper. Add 1 teaspoon of sherry vinegar and the salt. Blend on high speed until smooth. With the blender still on, slowly pour in the olive oil. Pass the soup through a strainer and put it into the refrigerator to chill, at least 2 hours. Put bowls or cups into the refrigerator to chill as well.
To make the salsa, dice the half shallot and macerate it in the remaining sherry vinegar with a pinch of salt, for about 10 minutes. Dice the remaining half cucumber, bell pepper, the last tomato and the serrano chili, and add them to the shallot. Add 2 more pinches of salt and a drizzle of olive oil.
To plate, spoon the soup into the chilled bowls or cups, add a spoonful of the salsa, a drizzle of olive oil, a sprinkle of flaky salt, a pinch of chili and some torn basil.
Hand-Stretched Mozzarella on Toast
12 oz mozzarella curd
5 cups hot water
1 clove of garlic
A few slices of levain
Put a pot of water on to boil. Tear or cut the curd into small pieces, put them into a metal bowl and allow them to come to room temperature. Pour the water over the curd, and allow the curd to relax and melt. Add a generous pinch of salt.
Meanwhile, fill another bowl with room temperature water and another generous pinch of salt. This is where you will land your freshly stretched mozzarella. Once the water has cooled off enough for you to handle, use a spoon to bring the curds together into one piece. Using your hands, pull the cheese and fold it back over on itself. Continue this process until the cheese is smooth and shiny. Using both hands, knead the cheese back over itself until you have a smooth ball. Use your pointer finger and thumb to create a circle, and push the mozzarella through, squeezing your pointer finger to pinch off the little tail. Place the ball into the room temperature bowl. Repeat with the rest of the melted curd.
Toast the bread and while it’s still hot, rub it lightly with a clove of garlic. Arrange the sliced mozzarella on top, followed by a generous drizzle of delicious olive oil and a big pinch of flaky salt.