Mediterranean Gazpacho

Mediterranean Gazpacho


8 Large Tomatoes Cored and Diced
1 Cucumber Peeled and Diced
1 Sweet Italian Pepper Cored, Seeded and Chopped
½ cup Minced Green Onions
cup Balsamic Vinegar
½ cup Extra-Virgin Olive Oil
cup Chopped Fresh Basil
4 tbsp Chopped Fresh Oregano
3 Minced Garlic Cloves
12 oz Very Small Fresh Mozzarella Balls


Combine the tomatoes, cucumber, sweet Italian pepper, green onions, Balsamic vinegar, olive oil, basil, oregano, and garlic in a large bowl. Stir the ingredients to combine them and let the mixture rest at room temperature for 15 minutes.

Process batches of the tomato mixture in a food processor until it is chunky smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour.

To serve, divide gazpacho into bowls and top with mozzarella.

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