Gazpacho

with PARVEGANO Piquant & Nutty

Ingredients

8 ripe tomatoes
4 tablespoons of PARVEGANO Piquant & Nutty
1/2 cucumber or zucchini, peeled and chopped (you will need a little more, diced for serving)
1 red roasted pepper or Florina pepper, straight from the jar
1/2 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 teaspoons of coarse salt
1/2 teaspoon of freshly ground pepper
50 gr stale bread, diced
2 teaspoons of red wine vinegar
2 tablespoons of extra virgin olive oil
Juice of 1 lime
Croutons for serving

Preparation time: 10 minutes
Cooking time: 70 minutes
For 4 servings

Instructions

Place the tomatoes, PARVEGANO Piquant & Nutty, cucumber, roasted red pepper, red onion, garlic, salt, pepper, bread, vinegar and olive oil in a blender and blend until it becomes completely homogeneous.
Transfer to the refrigerator and refrigerate for at least 1 hour before serving.
You can experiment with the salt and lime juice to suit your taste. Serve in a soup bowl.
Garnish with croutons and extra PARVEGANO Piquant & Nutty.