Tomato Gazpacho with Mozzarella, Raspberries, and Almonds Recipe

Name: Tomato Gazpacho with Mozzarella, Raspberries, and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ripe beefsteak tomatoes, cored and cut in half through their equators; 1 small shallot, coarsely chopped; 1 garlic clove, coarsely chopped; 1/2 cup chopped celery heart; 1/2 cup chopped European cucumber; 1/2 cup chopped red bell pepper; 1/2 fresh long red (finger) chile, seeded and chopped; 2 teaspoons red wine vinegar; 2 teaspoons kosher salt; 1/4 teaspoon sugar; 8 blanched whole almonds; Extra-virgin olive oil; 3/4 cup grated fresh mozzarella; 8 cherry tomatoes, preferably a mix of colors, sliced 1/4 inch thick; 1 avocado, halved, pitted, peeled, and cut into 1/4-inch cubes; 4 raspberries, halved; 4 fresh basil leaves, torn; 8 very thin slices long red (finger) chile; Fleur de sel or other coarse sea salt; Freshly ground black pepper

Servings: persons

4 large ripe beefsteak tomatoes, cored and cut in half through their equators
1 small shallot, coarsely chopped
1 garlic clove, coarsely chopped
1/2 cup chopped celery heart
1/2 cup chopped European cucumber
1/2 cup chopped red bell pepper
1/2 fresh long red (finger) chile, seeded and chopped
2 teaspoons red wine vinegar
2 teaspoons kosher salt
1/4 teaspoon sugar
8 blanched whole almonds
Extra-virgin olive oil
3/4 cup grated fresh mozzarella
8 cherry tomatoes, preferably a mix of colors, sliced 1/4 inch thick
1 avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
4 raspberries, halved
4 fresh basil leaves, torn
8 very thin slices long red (finger) chile
Fleur de sel or other coarse sea salt
Freshly ground black pepper

1
Preheat the oven to 350F.
2
Set a wire rack on a rimmed baking sheet and put the tomatoes on the rack, cut sides up.
3
Bake the tomatoes until the skin blisters, about 10 minutes.
4
When cool enough to handle, peel and break into quarters with your hands.
5
Transfer the tomatoes and their juices to a blender, along with the shallot, garlic, celery, cucumber, bell pepper, and chile.
6
Blend on low speed until pureed.
7
Strain through a medium-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
8
Season with the vinegar, salt, and sugar.
9
Refrigerate until extremely cold.
10
Put the almonds in a small saucepan and add just enough olive oil to cover.
11
Cook over medium heat until the almonds are fragrant and blonde, about 5 minutes.
12
Remove from the heat, drain on paper towels, and let cool to room temperature.
13
Reserve the almond cooking oil.
14
Divide the mozzarella, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls.
15
Pour the soup into the bowls, drizzle with the almond cooking oil, and season with fleur de sel and pepper.
16
Serve immediately.
17
If youre in a hurry, you can set the bowl of soup in a larger bowl of ice and water to chill it quickly.

1351

kcal

Calories

105

Fat

Carbs

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.

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

You need 20 ingredients. The key ingredients include: 4 large ripe beefsteak tomatoes, cored and cut in half through their equators, 1 small shallot, coarsely chopped, 1 garlic clove, coarsely chopped, 1/2 cup chopped celery heart, and more.

Yes, Tomato Gazpacho with Mozzarella, Raspberries, and Almonds 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.

Tomato Gazpacho with Mozzarella, Raspberries, and Almonds

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