Ingredients

• 1 kg ripe tomatoes
• 1 red bell pepper
• 1 small cucumber (peeled and deseeded)
• 1 small red onion
• 1–2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp red wine vinegar or sherry vinegar
• 2 slices white bread (crust removed, optional for creaminess)
• Salt, pepper
• About 1 liter of water or vegetable broth (as needed, if too thick)
• 150 g freshly grated Parmesan cheese

Tips

For garnish of the gazpacho:

• Diced cucumber, pepper, tomato
• Croutons or a drizzle of olive oil

Tips for the parmesan chips: add

• 1 tsp sesame seeds or nigella seeds or
• ½ tsp paprika or chili powder or
• Fresh herbs (e.g. thyme, rosemary)

Using a muffin tin, you can press the hot, melted cheese over the back of the cups → this creates little Parmesan cups you can fill with salad or dips.

Instructions

Preparation – Gazpacho

• Prep the vegetables: Wash and cut into large pieces.
• Blend: Place tomatoes, pepper, cucumber, onion, garlic, bread, olive oil, and vinegar in a blender and blend until smooth.
• Season: Add salt and pepper. Adjust with water or broth until the desired consistency is reached.
• Chill: Refrigerate for at least 1 hour to let the flavors develop.
• Serve: Pour into bowls or glasses and garnish with diced vegetables or croutons.

Preparation – Parmesan Chips

• Preheat the oven to 180 °C / 350 °F (fan) and line a baking tray with parchment paper.
• Place small mounds of grated Parmesan (about 1 tbsp each) onto the tray, spaced apart. Flatten slightly (they will spread when baking). Sprinkle with herbs or spices if desired.
• Bake for 5–7 minutes until melted and golden brown. Remove and let cool — they will crisp up as they cool.
• Serve as a snack, for dipping, or as a crunchy topping for soups and salads.