Gazpacho with Parmigiano Reggiano - Spain

Sidea few minutes12-18 months


50 g Parmigiano Reggiano

200 ml vegetable stock

2 slices of bread

1 cucumber, peeled

1 green pepper

1/2 onion

salt and pepper


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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