Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency
Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom
Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
Poach the cherry tomatoes in herb oil ~~at; 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
Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top
Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings
Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper
Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (591g)|
|Recipe Makes: 4|
|Calories from Fat: 190 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 60.5mg||19 %|
|Sodium 793.2mg||27 %|
|Potassium 1111.7mg||29 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 29.3g|
|Protein 30g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 441
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