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





