Gazpacho with Feta and Cucumber
Preparation: 20 minutes
Cooking: 15 minutes
People: 4
Difficulty: easy
INGREDIENTS:
- 20 g rye bread 40 g cornflakes
- 30 g breadcrumbs
- 25 g feta Sogno Toscano
- 10 g fennel
- 10 g fresh pistachio
- 1 spring onion
- 1 lemon
- 1tbsp Fattoria Extra Virgin olive oil
- 4 plum tomato Sogno Toscano
- q.s. Tabasco
- 1 cucumbers
- 1 yellow pepper
- q.s. salt
Preparation
- Sear 4 Plum tomatoes and, once cold, peel them. Chop 1 pepper and clean 1 onion.
- Blend everything with 30 g of breadcrumbs, a pinch of salt and a teaspoon of oil. Pour the cream into 4 bowls and complete with 1 diced cucumber, 25 g cubed feta cheese and a few drops of Tabasco. Finish with Fattoria Evoo
