Gazpacho with Parmigiano Reggiano - Spain

Alessandra Calasso - Ricette Magiche

  • Difficoltà

    Low

  • Stagionatura

    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.

HISTORY

Gazpacho is a typical dish from Andalusia, an autonomous community located in the south of Spain. It's a refreshing dish that is usually served chilled, but can also be enjoyed warm with toasted bread or diced onion. This time I revisited the classic recipe by replacing the croutons with cubes of Parmigiano Reggiano giving an "Italian" touch to the dish.
Alessandra Calasso
Ricette Magiche