Gazpacho with Speck Alto Adige PGI
Fresh, lightly spiced gazpacho finished with thin strips of Speck Alto Adige PGI
Dish: Appetizer
Difficulty: Easy
Preparation time: 20 min
Rest time: 30 min
A recipe by: Julia Morat
Ingredients
Serves for
2
Persons
For the gazpacho
- 12 Grams stale bread
- 250 Grams tomatoes (beefsteak, round, date tomatoes, etc.)
- 50 Grams red pepper
- 60 Grams cucumber
- 0.5 Piece garlic clove
- 25 Grams onion
- 5 Piece basil leaves
- 0.5 Teaspoon sweet paprika
- 0.5 tablespoon apple cider vinegar
- 20 Grams olive oil
- salt to taste
- pepper to taste
To serve
- 40 Grams Speck Alto Adige PGI (slices approx. 3 mm thick)
- cucumber, diced to taste
- cherry tomatoes to taste
- olive oil to taste
- salt to taste
- pepper to taste
Gazpacho with Speck Alto Adige PGI
Total time 50 min
- To prepare the gazpacho with Speck Alto Adige PGI, cut the stale bread into cubes and soak it in a little water.
- Wash the tomatoes, remove the stalks and cut them into pieces. If your tomatoes contain a lot of seeds, you can remove them if you prefer.
- Wash and trim the pepper, then roughly chop it. Wash and peel the cucumber and cut it into pieces. Peel the garlic and onion, then chop the onion. Place the tomatoes, cucumber, pepper and onion in a blender together with the peeled garlic and squeezed-out bread. Wash the basil and add it to the blender. Blend for a few seconds, then add the paprika, salt, pepper, vinegar and olive oil.
- Blend until smooth. If the gazpacho is too thick for your taste, add 2 ice cubes or a few tablespoons of water and blend again. Chill in the fridge for approx. 30 minutes.
- In the meantime, remove the rind from the Speck Alto Adige PGI and cut the slices into very thin strips.
- Serve the gazpacho topped with diced cucumber, chopped cherry tomatoes, strips of Speck Alto Adige PGI and a basil leaf.
- Place salt, pepper, vinegar and olive oil on the table so everyone can season the gazpacho to taste.
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