Toasted Panzanella with Auricchio Mild Provolone on Creamy Gazpacho
This creamy take on a gazpacho soup is the perfect summer weeknight dinner, served with a fruity Pinot Grigio.
Ingredients
Method
- In a large bowl, toss cherry tomatoes, celery, spring onion, carrot, cucumber and basil with oil and salt.
- Toss bread cubes with olive oil, bake at 350 until toasted. of about 1 cm, sprinkle with a little oil and bake in the oven until it is toasted. Mix the toasted bread with the Auricchio cubes. Add to the seasoned vegetables and toss. Meanwhile, in a food processor, blend the pepper, the large tomatoes, the spring onions, zucchini, ketchup, oil, salt and pepper until it all becomes smooth and creamy but slightly chunky.
- Serve the gazpacho in a bowl with the panzanella mixture on the top.
