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Piace a 40<\/em><\/span><\/div>Condividi<\/p>
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<\/a><\/li>- <\/div><\/div>
- Gazpacho di cetriolo:<\/strong> una versione particolarmente delicata e rinfrescante, ideale nelle giornate pi\u00f9 calde.<\/li>\n
- Gazpacho di melone:<\/strong> combina la dolcezza del melone con ingredienti sapidi per un contrasto sorprendente.<\/li>\n
- Gazpacho di anguria:<\/strong> fresco e leggero, \u00e8 una variante gourmet molto apprezzata per il suo gusto dolce e dissetante.<\/li>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”A cosa si abbina il gazpacho?” open=”on” title_tablet=”Stuffed pasta” title_phone=”Stuffed pasta” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Il gazpacho spagnolo<\/b> si abbina perfettamente a crostini croccanti<\/strong>, verdure grigliate<\/strong>, salumi<\/strong> leggeri e formaggi<\/strong> stagionati. Pu\u00f2 essere servito come antipasto oppure accompagnare piatti di pesce e preparazioni mediterranee. La sua freschezza lo rende ideale anche per aperitivi estivi.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” disabled_on=”off|off|off” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Che vino abbinare al gazpacho?” open=”on” title_tablet=”Pasta formats” title_phone=”Pasta formats” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Per accompagnare il gazpacho di pomodoro<\/b> sono particolarmente indicati vini bianchi freschi e aromatici<\/strong>, caratterizzati da una buona acidit\u00e0. Anche un rosato leggero<\/strong> pu\u00f2 rappresentare una scelta equilibrata, capace di valorizzare la componente vegetale e la freschezza del piatto.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Quali pomodori usare per il gazpacho?” open=”on” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Per preparare un ottimo gazpacho<\/b> \u00e8 consigliabile scegliere pomodori molto maturi, dolci e ricchi di polpa<\/strong>. I pomodori ramati<\/strong>, cuore di bue<\/strong> o datterini<\/strong> maturi sono particolarmente adatti perch\u00e9 garantiscono una consistenza vellutata e un sapore intenso.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Che origini ha il gazpacho?” open=”on” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Il gazpacho andaluso<\/b> nasce nel sud della Spagna<\/strong>, in particolare nella regione appunto dell’Andalusia<\/strong>. In origine veniva preparato dai contadini con ingredienti semplici come pane, olio e aceto. Solo successivamente, con l’arrivo del pomodoro in Europa, la ricetta si \u00e8 evoluta nella versione oggi conosciuta.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Come addensare il gazpacho?” open=”on” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Se il gazpacho di pomodoro<\/b> risulta troppo liquido, \u00e8 possibile aggiungere altro pane raffermo<\/strong> oppure ridurre leggermente la quantit\u00e0 di acqua utilizzata. Anche lasciare riposare il composto in frigorifero aiuta a ottenere una consistenza pi\u00f9 corposa e vellutata.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Come si conserva il gazpacho?” open=”on” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Il gazpacho di pomodoro<\/b> pu\u00f2 essere conservato in frigorifero<\/strong> all’interno di un contenitore ermetico<\/strong> per circa 2-3 giorni<\/strong>. Prima di servirlo \u00e8 consigliabile mescolarlo bene, poich\u00e9 gli ingredienti tendono naturalmente a separarsi durante il riposo. Per gustarlo al meglio, servitelo sempre ben freddo.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=”#000000″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\n
Ricette correlate<\/h2>\n
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- Gazpacho di melone:<\/strong> combina la dolcezza del melone con ingredienti sapidi per un contrasto sorprendente.<\/li>\n
Grana Padano<\/span>Zuppe<\/span>Senza lattosio<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\nFresco, colorato e ricco di sapore, il gazpacho<\/strong> spagnolo \u00e8 uno dei piatti simbolo dell’estate mediterranea. Nato come preparazione semplice e contadina, oggi \u00e8 apprezzato in tutto il mondo per la sua capacit\u00e0 di valorizzare al meglio le verdure di stagione. La gazpacho ricetta originale prevede pomodori maturi<\/strong>, cetrioli<\/strong>, peperoni<\/strong> e pane<\/strong>, frullati fino a ottenere una zuppa fredda vellutata e rinfrescante. Per aggiungere una nota croccante e ancora pi\u00f9 gustosa, vi proponiamo di accompagnarlo con crostini di pane arricchiti dal sapore unico del Grana Padano DOP<\/strong>.
Ecco la nostra ricetta: Gazpacho di pomodoro con crostini di pane al Grana Padano.<\/strong><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingredienti<\/h2>\n
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Per il gazpacho:<\/strong>
Pomodori maturi, 1 kg
Cetriolo grande, 1
Peperone rosso, 1
Cipolla rossa, 1\/2
Aglio (facoltativo), 1 spicchio
Pane raffermo, 80 g
Olio extravergine di oliva, 4 cucchiai
Aceto di vino bianco, 2 cucchiai
Acqua fredda, 200 ml
Sale q.b.
Pepe q.b.<\/h4>\nPer i crostini:<\/strong>
Pane rustico o baguette, 150 g
Olio extravergine di oliva, 4 cucchiai
Grana Padano DOP grattugiato o a scaglie, 80-100 g
Sale q.b.
Pepe nero q.b.
Origano o timo (facoltativo)<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Preparazione<\/h2>\n
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Step 1<\/p>\n
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Lavate accuratamente i pomodori, il cetriolo e il peperone. Eliminate i semi dal peperone e tagliate tutte le verdure a pezzi grossolani.<\/h4>\n
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Step 2<\/p>\n
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Trasferite le verdure in una ciotola capiente insieme alla cipolla, all’aglio se utilizzato e al pane raffermo spezzettato. Aggiungete l’aceto e lasciate riposare per circa 10 minuti.<\/h4>\n
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Step 3<\/p>\n
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Versate tutto nel bicchiere di un frullatore. Unite l’olio extravergine di oliva, il sale, il pepe e l’acqua fredda.<\/h4>\n
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Step 4<\/p>\n
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Frullate fino a ottenere una crema liscia e omogenea. Se necessario aggiungete altra acqua per regolare la consistenza.<\/h4>\n
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Step 5<\/p>\n
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Trasferite il gazpacho in frigorifero e lasciatelo raffreddare per almeno 1 ora prima di servirlo.<\/h4>\n
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Step 6<\/p>\n
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Nel frattempo preparate i crostini. Tagliate il pane a cubetti e disponetelo su una teglia rivestita con carta forno.<\/h4>\n
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Step 7<\/p>\n
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Condite il pane con olio extravergine di oliva, sale, pepe e, a piacere, origano o timo. Aggiungete il Grana Padano DOP grattugiato distribuendolo uniformemente sui crostini.<\/h4>\n
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Step 8<\/p>\n
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Cuocete in forno preriscaldato a 180\u00b0C per circa 10-12 minuti, fino a quando i crostini saranno dorati e croccanti.<\/h4>\n
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Step 9<\/p>\n
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Servite il gazpacho ben freddo accompagnandolo con i crostini di pane al Grana Padano DOP appena preparati.<\/h4>\n
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Il gazpacho di pomodoro \u00e8 una ricetta ideale per affrontare le giornate pi\u00f9 calde con leggerezza e gusto. Perfetto come antipasto<\/strong>, pranzo leggero<\/strong> o proposta per una cena estiva<\/strong>, conquista grazie alla freschezza delle verdure e al contrasto con la croccantezza dei crostini al Grana Padano DOP. Un piatto semplice ma raffinato, capace di portare in tavola tutti i sapori dell’estate.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.19.5″ _module_preset=”default” max_width=”90%” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” global_colors_info=”{}”]<\/p>\n
Curiosit\u00e0 e suggerimenti<\/b><\/h2>\n
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Il gazpacho di pomodoro<\/b> \u00e8 la versione pi\u00f9 conosciuta, ma esistono numerose varianti che reinterpretano questa celebre zuppa fredda utilizzando frutta e verdure differenti. Tutte mantengono la stessa caratteristica: essere fresche, leggere e perfette per l\u2019estate.<\/p>\n
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