Spicy Gazpacho with Parmesan Chips
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Spicy Gazpacho with Parmesan Chips
Ingredients
- Tomatoes - 21.2 oz
- English cucumber - 1 piece
- Lemon - ½ piece
- Grated Pecorino Pepato Cheese - 3.5 oz
- Olive Oil - 2 tablespoons
- TABASCO® - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dip the tomatoes in boiling water for 30 seconds. Allow them to cool, peel the skin, and chop the flesh.
Step 2
Peel and chop the cucumber.
Step 3
Squeeze the juice from ½ lemon.
Step 4
Combine the cucumbers, tomatoes, and lemon juice, and puree with a blender.
Step 5
Add olive oil, TABASCO to taste, season with salt and pepper. Chill the soup.
Step 6
Preheat the oven to 392°F.
Step 7
Line a baking sheet with parchment paper. Sprinkle Parmesan in circles on the paper and gently press with a spoon.
Step 8
Bake for 5 minutes.
Step 9
Once out of the oven, quickly place the chips on a rolling pin to shape them. Cool down.
Step 10
Serve the soup with the chips.
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