Estate Petti con Max Mariola
Croutons with gazpacho
Method
To prepare the croutons with gazpacho, cut the bread into thin slices, put them into a baking tray and then the oven at 180°C until they are golden brown. In the meantime, prepare the gazpacho. Blend the Petti extra fine sieved tomatoes – fine tomato purée, pepper, peeled and seeded cucumber, onion and a little white vinegar in a blender. As the mixture is blending, add a little extra virgin olive oil, salt and pepper. Prepare some oil aromatised with fresh garlic in a small container.
Put the peeled, cut garlic into a small casserole and heat; when the oil reaches 60°C, remove the pan from the heat.
Put the sauce into a finger glass, decorate with fresh onion and the bread croutons. Your croutons with gazpacho are ready!
Put the peeled, cut garlic into a small casserole and heat; when the oil reaches 60°C, remove the pan from the heat.
Put the sauce into a finger glass, decorate with fresh onion and the bread croutons. Your croutons with gazpacho are ready!
Ingredients for 4 people
12 thin slices of bread
300 gm Petti extra fine sieved tomatoes – fine tomato purée
1 red pepper
1 cucumber
Half an onion
Half a glass white vinegar
Fresh garlic
Extra virgin olive oil
Salt and pepper
300 gm Petti extra fine sieved tomatoes – fine tomato purée
1 red pepper
1 cucumber
Half an onion
Half a glass white vinegar
Fresh garlic
Extra virgin olive oil
Salt and pepper
