This week, Alpha Chef Paschalis Paschali, shows us how to make a wonderful summer recipe with the brilliant taste of tomato gazpacho accentuated with halloumi ‘ice cream’! Yes, that right, our infamous delicious national cheese can be used in the most innovative way! Read on to find out how to do it quickly and easily as you work up a storm in the kitchen!
For the gazpacho
½ cup olive oil
4 medium sized tomatoes
1 small onion
2 red peppers
2 tbsp vinegar
2 garlic gloves
2 slices of bread
For the halloumi ice-cream
½ cup milk
200 gr yogurt
1 tbsp mint
¼ cup walnuts
1 gelatine leaf
-Mix all gazpacho ingredients in a blender, gradually adding the olive oil.
-Mix all the ingredients for the ice cream together, except the gelatine.
-Boil the gazpacho mix at 80oC and add in the gelatine (after you’ve first put into cold water).
-Beat the heated mix the blender and then place in the freezer to cool.
-The more you blend the mix, the fluffier it will become.
-Serve the gazpacho with a scoop of ice cream and fresh microgreens.
Keep in mind that the Alpha Chef team now bring us a taste of the island’s inspiring gastronomy, colourful history and tradition in a whole new way in a contemporary publication named ‘Alpha Gastronomy: Creating from our Tradition’, a luxury hardback with a focus on New Cypriot Gastronomy. The book is now available (in Greek) at all ALPHAMEGA hypermarkets island wide. It will also be available in English in the near future.