The Chelsea in Fairfield boasts a vibrant pub scene and some pretty tasty fare. Chef Matt Storch who oversees the kitchen with Jeff Spence (also from Match Restaurant) says, "There's a lot of love in every dish." Given the season, we were feeling the love for this classic mashup: Gazpacho meets Classic Mozzarella & Tomatoes. Enjoy this dish while tomatoes are still in season, because unless you are canning those beauties, the harvest time for local vipe ripened tomatoes is coming to a close in September.
Enjoy a little bit of The Chelsea in your kitchen.
Gazpacho meets Classic Mozzarella & Tomatoes
1 large ball Bufala Mozzarella or Burrata Room Temp
1 pint Heirloom Cherry Tomatoes
3 each Large Ripe Tomatoes
½ cup Extra Virgin Olive Oil
3 Tablespoons Sherry Vinegar
1 each Jalapeño
1 each Sweet Bell Pepper
To Taste Salt & Pepper
About ¼ cup Water
¼ Loaf Brioche
1 bunch Basil
2 Cloves Garlic
2 Tablespoons Aged Balsamic
¼ cup Parmesan Reggiano
In a blender add large ripe tomatoes cut in quarters, ½ the water, jalapeño, sweet pepper, 1 clove of garlic, sherry vinegar and salt & pepper. Pulse the blender and then turn on high speed. Slowly drizzle in about ¼ cup of olive oil. Let the blender spin until a really bright red-pink color forms, the liquid should almost be warm. Add a touch more water if needed.
Half and quarter the cherry tomatoes and roll in a little of the aged balsamic as well as a touch of the olive oil salt & pepper.
Cut the Brioche into a large thick block (cube) and toast in oven or in a pan on the stove
Make a quick pesto with the basil, olive oil, parmesan and remaining garlic, either in the blender or mortar and pestle.
In 4 large service bowls spoon the gazpacho out evenly, place the crouton in the center and then a ¼ of the mozzarella on top. Spoon the cherry tomatoes into the gazpacho so they rest on top and then spoon some of the pesto on top of the Mozzarella. Drizzle with a touch more aged balsamic and olive oil and dust the mozzarella with fresh cracked black pepper and coarse salt if needed.