Gazpacho with Parmigiano Reggiano - Spain
CourseSide
TimeA few minutes
Ingredients
50 g Parmigiano Reggiano
200 ml vegetable stock
2 slices of bread
1 cucumber, peeled
1 green pepper
1/2 onion
salt and pepper
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. Mix well to obtain a homogeneous mixture. You can serve the gazpacho chilled, at room temperature or warm. To enhance the presentation, serve with Parmesan cubes, a dash of balsamic vinegar and edible flowers.
Recipe by Alessandra Calasso
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Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO - Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 - E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
