Gazpacho with Parmigiano Reggiano - Spain
Side
a few minutes
12-18 months
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
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
