Gazpacho Jelly With Baby Mozzarella Recipe

Name: Gazpacho Jelly With Baby Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 gm Baby Mozzarella; 12 pc Cherry Tomato; 20 gm Basil Pesto; 20 gm Black Olive Tapenade; 40 gm Rocket Leaves; 40 gm Red Onion; Salt and Pepper (To Taste); 80 ml Balsamic Vinegar; 20 gm Brown Sugar; 50 gm Focaccia Bread- Toasted; Gazpacho Jelly (recipe); 50 gm Vine Tomato; 1 pc Garlic Clove; 20 gm Red Onion; 20 gm Red Peppers; 20 gm Green Peppers; 20 gm Cucumber; 20 ml Olive Oil; 10 ml Sherry Vinegar Gelatin (Take 8 Sheets to the Litre); 5 pc Peeled Almonds Soaked in Milk

Servings: persons

80 gm Baby Mozzarella
12 pc Cherry Tomato
20 gm Basil Pesto
20 gm Black Olive Tapenade
40 gm Rocket Leaves
40 gm Red Onion
Salt and Pepper (To Taste)
80 ml Balsamic Vinegar
20 gm Brown Sugar
50 gm Focaccia Bread- Toasted
Gazpacho Jelly (recipe)
50 gm Vine Tomato
1 pc Garlic Clove
20 gm Red Onion
20 gm Red Peppers
20 gm Green Peppers
20 gm Cucumber
20 ml Olive Oil
10 ml Sherry Vinegar Gelatin (Take 8 Sheets to the Litre)
5 pc Peeled Almonds Soaked in Milk

1
Day 1
2
Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency
3
Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
4
Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
5
Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have a paint like consistency and chill
6
Day 2
7
Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
8
Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
9
Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
10
Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve

9688

kcal

Calories

413

Fat

898

Carbs

648

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 80 gm Baby Mozzarella, 12 pc Cherry Tomato, 20 gm Basil Pesto, 20 gm Black Olive Tapenade, and more.

Yes, Gazpacho Jelly With Baby Mozzarella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gazpacho Jelly With Baby Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions