Date posted: 13/07/2023

Mozzarella, tomato and basil bruschetta with chilled gazpacho

  • Serves 12
  • Timing: 54 mins
Votes: 0 Average: 0


For the gazpacho:
Cucumbers 2
Tomato juice 480ml
White wine vinegar 48ml
Cayenne pepper 1 tsp
Table salt 2.4g
Caster sugar 24g
Garlic 6g
Yellow peppers 3
Red peppers 3
Large tomato on vine 1.4kg
Green basil 3g
Spring onions 3
For the bruschetta:
Olive oil 45ml
Pizza flatbread 2
Plum tomatoes 60g
Yellow cherry tomatoes 300g
Heritage tomatoes 240g
Mozzarella balls 750g
Green basil 15g
Balsamic vinegar glaze 30ml


For the gazpacho:
  1. Top and tail the cucumbers and blitz with the rest of the ingredients in a blender until smooth.
  2. Pass this mix through a sieve and repeat again, then adjust the salt, pepper, sugar and vinegar if needed.
  3. Chill for at least 2 hours, and stir gently before serving.
For the bruschetta:
  1. Pre heat a frying pan or griddle, drizzle half the olive oil over the bread and place into pan to crisp up both sides, roughly 1 min per side. Remove the flatbreads and cut into four equal pieces.
  2. Dice the tomatoes, mix together and season.
  3. Pull or slice the mozzarella and pick the basil.
  4. Add diced tomato, mozzarella and picked basil on top of each of the pieces of bread.
  5. Drizzle the remaining oil and balsamic glaze
  “This great summer soup is a lovely light option and ideal for those barmy sunny summer days. It’s very quick and easy to prepare and is always a crowd pleaser. Ideally make this a day ahead and chill, serving it straight from the fridge. The soup is a great vegan dish on its own, but you could add seared scallops to it as an upsell, or use it as an amuse bouche in a shot glass – this isn’t a one trick pony. I enjoy pairing it with the bruschetta, with the freshly toasted bread, the smell of really good quality tomatoes, the creaminess of mozzarella and the aroma of freshly torn basil leaves – this really is summer in a dish!” Nick Weight, Culinary Development Chef
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