Gazpacho Provencal

Servings: 4 people

Preparation time: 5 minutes

Cooking: 0 min


• 1 bowl of gazpacho,
• 1 pinch of Espelette pepper (optional),
• 8 parmesan Parmigiano chips,
• 4 leaves of fresh basil,
• olive oil variety Aglandau.


Preparation: pour the gazpacho in glasses or large tall glasses. Sprinkle with parmesan and fresh basil leaves before serving. Add oil net olive variety Aglandau.


Most: popular recipe in your drinks (glasses) or fresh appetizers
(large glasses). The purpose of Espelette chili addition is to raise the gazpacho for it to be more full-bodied!


You can vary: grilling a bacon tongue, let cool and place on the glass, instead of Parmesan.


Our products: gazpacho, variety Aglandau olive oil, Espelette.

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