Servings: 4 people
Preparation time: 5 minutes
Cooking: 0 min
Ingredients:
• 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.