Gazpacho provinciale

Medditerranean cuisine is an inspiration for a number of recipes that fit a balanced and tasty vegetarian diet, perfect also for the hot summer season. One of those is the Spanish gazpacho, a cold soup of bell peppers, tomatoes and cucumbers, filling, refreshing and low-calorie. This version mixes the traditional recipe and the flavours of the Italian provincia, a bit more delicate compared to the Spanish ones. For this not-to-be-cooked recipe the freshness of the ingredients is essential.

Freshly picked sun ripened tomato 

Freshly picked bell peppers
Extra virgin olive oil

Salt

Herbs provinciali (thyme, savory)
Extra virgin olive oil with chilli

Cucumber

Mill the bell peppers and the peeled cucumber to create a liquid cream, grind the tomatoes (with the grinder) to separate the seeds and the skin. On a side prepare a mince of herbs provinciali and regular and chilli spiced extra virgin olive oil. Mix all the ingredients, salt, refrigerate for at least one hour, serve with savory flowers.

 

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