11 May 2010
Cream of Beetroot and Tomatoe with Fresh Mozzarella (Crema de Remolatxa i tomàquet amb Mozzarella fresca)
This is great at summertime as it could be served very cold. Very refreshing. This is a mix of different recipes and my contribution.
You will need for 3-4 people:
300 gr beetroot (it can be potted with its juice, 500gr)
6 tablespoons of olive oil
1 ball of Mozzarella
2 tablespoons of Balsamic Vinegar
you can add a glass of water if you want.
We first should scald the tomatoes so it will be easy to peel them. So boil them for 5 minutes and let the tomatoes get cold. Peel them and remove their seeds.
Mix and blend: the tomatoes, the beetroot, the oil, salt, pepper, 3 leaves of mint, some mozzarella and the vinegar.
Then use a chinoise or conical strainer to filter it.
Put it in the refrigerator for at least 1 hour. Distribute it in 4 different containers. Add more mozzarella, some leaves of mint, oregano and pine nuts for the decoration.
Enjoy! Bon Profit!