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             Home > Recipes > Gazpacho with Parmigiano Reggiano - Spain 
            Gazpacho with Parmigiano Reggiano - Spain

            Gazpacho with Parmigiano Reggiano - Spain

            course
            CourseSide
            time1
            TimeA few minutes
            Ingredients
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            50 g Parmigiano Reggiano

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            200 ml vegetable stock

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            2 slices of bread

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            1 cucumber, peeled

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            1 green pepper

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            1/2 onion

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            salt and pepper

            Prepare this recipe with
            12-18 months maturation
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            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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