Asparagus And Mozzarella Tureen With Gazpacho Dressing Recipe Recipe

Name: Asparagus And Mozzarella Tureen With Gazpacho Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Red Peppers; 3 whl Courgettes, (cut into half lengthways); 1 x Aubergine, (cut into 1 inch thick batons); 450 gm Mozzarella Cheese; 450 gm Asparagus; 2 x Cloves Garlic; 1 sprg Rosemary Seasoning etc. Extra virgin olive oil; 3 x Peppers, (red - deseeded); 1/2 x Cucumber, (peeled and deseeded); 12 x Tomatoes, (peeled and deseeded); 2 x Cloves Garlic, (peeled); 1 sm Onion, (peeled and roughly minced); 1 dsp White Wine Vinegar; 8 x Gelatine Leaves; 1 sm Glass of White Wine Seasoning; 150 ml Reserved Gazpacho Sauce, (approximately); 50 ml Virgin Extra virgin olive oil Fresh Chives, (finely minced for garnish) Seasoning

Servings: persons

4 x Red Peppers
3 whl Courgettes, (cut into half lengthways)
1 x Aubergine, (cut into 1 inch thick batons)
450 gm Mozzarella Cheese
450 gm Asparagus
2 x Cloves Garlic
1 sprg Rosemary Seasoning etc. Extra virgin olive oil
3 x Peppers, (red - deseeded)
1/2 x Cucumber, (peeled and deseeded)
12 x Tomatoes, (peeled and deseeded)
2 x Cloves Garlic, (peeled)
1 sm Onion, (peeled and roughly minced)
1 dsp White Wine Vinegar
8 x Gelatine Leaves
1 sm Glass of White Wine Seasoning
150 ml Reserved Gazpacho Sauce, (approximately)
50 ml Virgin Extra virgin olive oil Fresh Chives, (finely minced for garnish) Seasoning

1
Gazpacho 1.
2
Add in all gazpacho ingredients into food processor (except gelatine) and blend till a smooth sauce.
3
2.
4
Pass through a sieve into a clean saucepan and heat through gently.
5
Remove approximately 150ml for the dressing without gelatine leaves.
6
Then add in gelatine leaves to main gazpacho and whisk in, allowing gelatine to blend completely with the sauce.
7
3.
8
Pass through a sieve again into a clean bowl and allow to cold.
9
Terrine
10
4.
11
Line the terrine mould with cling film and then with the blanched spinach leaves.
12
Season the leaves.
13
5.
14
Bake the peppers till tender (approximately 20 min) and allow them to rest in a bowl covered with cling film and remove the skins.
15
6.
16
Roast the courgettes and aubergine with the garlic and rosemary till tender.
17
Allow to cold.
18
7.
19
Trim and wash the asparagus spears and refresh immediately.
20
8.
21
Build up the terrine with layers of pepper, mozzarella, courgettes and aubergine alternatively.
22
9.
23
Ladle the gazpacho over the terrine ingredients and wrap the cling film over the top.
24
Allow to set, by resting a heavy weight on the top
25
(i.e.
26
a heavy saucepan) and allow terrine to set in the fridge for a few hrs before turning it out and slicing through.
27
Dressing for Terrine
28
10.
29
Blend oil and gazpacho together with a whisk and season.
30
Add in chives and serve around the terrine.

34355

kcal

Calories

1950

Fat

958

Carbs

3386

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 x Red Peppers, 3 whl Courgettes, (cut into half lengthways), 1 x Aubergine, (cut into 1 inch thick batons), 450 gm Mozzarella Cheese, and more.

Yes, Asparagus And Mozzarella Tureen With Gazpacho Dressing Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus And Mozzarella Tureen With Gazpacho Dressing Recipe

How did you like this recipe?

Frequently Asked Questions