Tomato and Red Pepper Gazpacho with Buffalo Mozzarella
You can’t beat a delicious chilled fresh gazpacho. OK, so I know it has been done many times and a few of you might click away from this recipe, but I love gazpacho, so here it is in all its glory and deliciousness.
I think this soup should be made in bucket loads; it should be on tap in the fridge and be served at least twice a day! It’s not only packed with natural goodness, it’s filling, thirst-quenching and tasty, and simply just good for the soul.
This recipe shouts holiday in the sun to me. Sun-ripened tomatoes (especially the heirloom ones that come in all colours) and fresh buffalo mozzarella both contribute to this wonderful recipe, but the true stars are the sautéed red peppers. The sautéing brings out their sweetness and provides real depth of flavour to an otherwise potentially boring old gazpacho recipe.