Toasted Panzanella with Auricchio Mild Provolone on Creamy Gazpacho Recipe

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Toasted Panzanella with Auricchio Mild Provolone on Creamy Gazpacho

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.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 1 Half-Moon segment of Auricchio Mild Provolone small cubes
  • 10 oz of home-made bread small cubes
  • 1 stick of celery chopped
  • ½ small cucumber chopped
  • 3 ripe red large tomatoes chopped
  • 10 cherry tomatoes chopped
  • 3 spring onions sliced
  • 1/4 of a red pepper diced
  • 1 zucchini diced
  • 1 carrot diced
  • 1 tbsp ketchup
  • Basil
  • Extra Virgin olive oil
  • Salt and pepper

Instructions
 

  • 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.
Keyword mild provolone, no cook, summer salads
2023-11-07T16:53:37-05:00November 7th, 2023|Entrees, Recipes|
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