Spicy Gazpacho with Parmesan Crisps
4 servings
30 minutes
Spicy gazpacho with parmesan chips is a refreshing cold soup with Italian flair. The roots of gazpacho trace back to sunny Spain, but this version adds a vibrant spicy twist. The delicate blend of tomatoes, cucumber, and lemon juice creates lightness, while the hot Tabasco adds fire. Crispy parmesan chips are the perfect companion, bringing rich cheesy flavor and textural variety. This soup is ideal for hot summer days when you crave something cool yet flavorful. Gazpacho can be served as a light lunch, appetizer, or even an elegant element of a festive table.
1
Dip the tomatoes in boiling water for 30 seconds, let them cool, peel the skin, and chop the flesh.
- Tomatoes: 600 g
2
Peel and slice the cucumber.
- English (hothouse) cucumbers: 1 piece
3
Squeeze the juice of 1/2 lemon.
- Lemon: 0.5 piece
4
Mix cucumbers, tomatoes, and lemon juice, then blend until smooth.
- English (hothouse) cucumbers: 1 piece
- Tomatoes: 600 g
- Lemon: 0.5 piece
5
Add olive oil, Tabasco to taste, salt, and pepper to the soup. Chill the soup.
- Olive oil: 2 tablespoons
- Tabasco sauce: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Preheat the oven to 200 degrees.
7
Line a baking sheet with parchment paper. Sprinkle Parmesan in circles on the paper and gently press with a spoon.
- Grated Parmesan cheese: 100 g
8
Bake for 5 minutes.
9
Remove from the oven and quickly place the chips on a rolling pin to shape them. Cool down.
10
Serve soup with chips.
