I recently worked with a chef who served a quick appetizer that includedhomemade gazpacho topped with baby mozzarella balls and rolled-up bites ofsmoked salmon—the combination was really wonderful!You can serve these in double-shot glasses, or in larger-sized bowls.
Ingredients
8ripe Roma(or other type tomatoes)
½cucumber(peeled)
½green bell pepper
2garlic cloves
¼red onion
¼cupolive oil
2Tbspsherry vinegar(or red wine vinegar)
2tspKosher salt(or more, to taste)
4ozsmoked salmon(cut into half-inch wide strips)
12baby mozzarella balls
A drizzle of olive oil(as garnish)
Instructions
Blend together the Roma tomatoes, cucumbers, green bell pepper, garlic cloves,
red onion, olive oil, sherry vinegar, and Kosher salt.
Strain the mixture through a fine mesh strainer.
Taste, and add more Kosher salt or sherry vinegar if desired.
Cool down the gazpacho in the fridge for roughly two hours before serving.
When you are ready to serve, cut the thinly-sliced smoked salmon into half-inch-wide strips.
Roll each strip up into a bite-sized tiny roll of smoked salmon.
Whisk together the chilled gazpacho that you made earlier, and add to shooter glasses or chilled bowls.
Top each serving with a piece or two of the rolled-up smoked salmon bites, along with a mini mozzarella ball.
Serve cold.
Notes
You can make the gazpacho in advance of serving this dish, and keep it cold in the fridge. Mix again with a whisk or immersion blender right before serving, as the contents tend to separate after being stored for a while.