Type of mealAppetizers
Nº of people
(1 tsp) Gallo Balsamic Vinegar Modena Balsamic
Gallo Extra Virgin Olive Oil Reserve
- 2 Ripe tomatoes
- 1/4 Cucumber
- 1/4 Onion
- 1 Cherry tomato
- 3 Small mozzarella cheeses, in little balls
Method of preparation
Blend the ripe tomato (peeled and deseeded), the cucumber (peeled), the onion and Gallo Balsamic Vinegar in a blender until creamy.
Season with salt and pepper to taste.
Add ice until the gazpacho's consistency is to your liking.
Place the gazpacho in a transparent glass and season with the Gallo Reserve Extra Virgin Olive Oil and the oregano.
Serve the gazpacho very cold with mozzarella and cherry tomato skewers on the glass.
The Gallo Reserve Extra Virgin Olive Oil has the responsibility of enriching and making the strong flavor of this recipe velvety. The finesse of the mozzarella skewer must be marked with an olive oil with a great identity and special flavor so it sticks in the mind of who tastes it. By being placed on top of the shot, the olive oil will be the first ingredient to touch your lips and the taste remains throughout the intensity of the gazpacho.
Click here for tips on how to make salad dressings or how to infuse olive oils.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!