Creamy Gazpacho with Parmesan Wafers
Creamy Gazpacho with Parmesan Wafers

At a glance
Preparation time 20 mins
Cooking time 10 mins
Serves 4

40g grated parmesan or pecorino Romano 
500g ripe tomatoes (about 2-3 large), cored, coarsely chopped 
1 cup Jalna Greek Yoghurt 
1/4 cup extra virgin olive oil + extra to garnish 
12 basil leaves, roughly chopped + extra to garnish 
2 large garlic cloves, peeled and roughly chopped 
2 green onions, roughly chopped 
2 ice cubes (optional)
1 3/4 teaspoons salt + more to taste 
1 1/2 teaspoons red wine vinegar + more to taste
½ teaspoon Worcestershire Sauce, or to taste
Pinch cayenne pepper or Tabasco sauce 
Cracked black pepper, to taste
Finely diced red capsicum & Lebanese cucumber, to garnish

  • Heat a large nonstick frypan over medium heat. Spread 1 1/2 tablespoons cheese in a thin layer in pan. Let melt and brown on bottom, about 30 -60 seconds. Flip cheese over using a spatula and cook a further 30 – 60 seconds to brown the other side. Drain on paper towel. Repeat with remaining cheese. Break fried cheese into large pieces.
  • To make soup, place tomatoes, yoghurt, olive oil, basil, garlic, green onion, ice (optional), salt, vinegar, Worcestershire, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary.
  • Pour into small glasses and garnish with chopped basil, capsicum, cucumber and a drizzle of olive oil. Serve with cheese wafers.
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