Gazpacho Shots with Parmesan Wafers
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 52 kcal | (2 %) | ||
| Protein | 2.9 g | (3 %) | ||
| Fat | 3.9 g | (3 %) | ||
| Carbohydrates | 1 g | (1 %) |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 Tomato
- 1 shallot
- garlic cloves
- 1 tsp olive oil
- salt
- freshly ground pepper
- 2 Tbsps gin
- 30 grams fresh Parmesan
- Basil (for garnish)
Preparation steps
Rinse the bell pepper, cut in half, remove seeds and ribs, and dice finely. Rinse the tomato, cut out the stalks and cut the tomato into cubes. Peel the shallot and garlic, and dice.
For the gazpacho, heat the olive oil in a pan and saute the shallot and garlic. Add the bell pepper, tomato and onion-garlic mixture in a blender and puree. Season the puree with salt, pepper and gin. Chill the puree in refrigerator.
Slice the Parmesan into thin circles of 5 cm (approximately 2 inches) diameter and place in a nonstick skillet. Heat the skillet and let the bottom of parmesan slices turn brown. Draw from heat and let cool. Carefully loosen the Parmesan wafers with a spatula from the skillet.
Stir the chilled gazpacho briefly and divide equally into small shot glasses. Top with Parmesan wafers and serve garnished with basil leaves.