Home > Recipes > Gazpacho with Parmigiano Reggiano - Spain

Gazpacho with Parmigiano Reggiano - Spain

CourseSide

TimeA few minutes

Ingredients

1.7 oz/50 g Parmigiano Reggiano

7 fl oz/200 ml vegetable stock

2 slices of white bread

1 cucumber, peeled

1 green bell pepper

1/2 onion

Vinegar

Salt and pepper to taste

Prepare this recipe with

12-18 months maturation

Preparation

In a mixer, blend the cucumber, bell pepper, onion and white bread. Then add the Parmigiano Reggiano, stock, salt, pepper and vinegar. Blend well until smooth. You can serve the gazpacho chilled, at room temperature or warm. To enhance the presentation, serve with Parmigiano Reggiano cubes, a dash of balsamic vinegar and edible flowers.

Recipe by Alessandra Calasso