Buon appetito!
Gazpacho with ELVEA Il Puro
Ingredients
4 persons
- 1 bottle of ELVEA Il Puro
- 0.5 red onion
- 1 piece of cucumber
- 2 teaspoons finely chopped garlic
- 4 tablespoons olive oil
- 300 grams of grilled bell peppers
- 2 teaspoons Herbes de Provence
- salt and pepper
- parma ham
- burrata
Preparation
-
1
Cut the red onion and cucumber into coarse pieces. Put them in a blender together with the grilled bell pepper, minced garlic, olive oil, Herbes de Provence, and ELVEA Il Puro.
-
2
Blend everything into a smooth and creamy gazpacho. Season generously with salt and pepper.
-
3
Let the gazpacho chill well in the refrigerator so that the flavors can fully develop.
-
4
Place a few slices of Parma ham on a plate and microwave them briefly until crisp.
-
5
Serve the cold gazpacho with a generous spoonful of burrata and crumble the crispy Parma ham over it.
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6
Finish with an extra drizzle of olive oil and a pinch of Herbs de Provence if desired.
Buon appetito!
