Gazpacho with croutons and Grana Padano
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4-6 people
|
Ingredients
700 g of tomatoes
100 g of Grana Padano
250 g of pepper
70 g of spring onion
1 cucumber
3-4 tablespoons of white vinegar
150 g of homemade bread
Extra virgin olive oil
Salt and Pepper to taste.
Preparation
Peel the cucumber and remove the seeds inside. Cut the homemade bread, place it in a bowl and wet it with vinegar.
Cut the onion into slices and the peppers into pieces.
Cut the tomatoes crosswise and blanch them for a few minutes. After draining them, peel them, cut them into wedges and remove the seeds.
Place everything in a bowl and blend with an immersion blender, adding water, until you obtain a soft cream without lumps.
Toast the diced bread in a pan with extra virgin olive oil and salt.
Serve the cold gazpacho with cubes of toasted bread, basil and Grana Padano petals.
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