The Chelsea: Gazpacho Meets Mozzarella & Tomatoes Recipe

Matt Storch

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

Serves 4 

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.