Seedless Grape Gazpacho with Tomato Mozzarella
Wash seedless white grapes and blend with garlic and Fiji water in a blender until a smooth consistency. Season to taste with salt and pepper. Refrigerate mixture for 1 hour. Skin the tomato and cut into 4 thin slices, season lightly with salt and pepper. Cut 8 thin slices of mozzarella cheese and season lightly with salt and pepper. In a soup bowl, layer 1 tomato between 2 mozzarella slices and add chilled white grape gazpacho. For garnishment, slice the seedless black grapes into fourths and place over mozzarella. Sprinkle with olive oil and top with basil leafs.
Other Recipes From this Episode:
Roasted Romaine Heart with Shallot Red Wine Reduction & Olive Oil
Romaine Salad with Spanish Cabra Goat Cheese & Grapes