Fresh tomatoes, cucumbers, peppers, tomato juice, lime, hot sauce and parmesan cheese are all you need to make great tasting Gazpacho with Parmesan Crisps.
Give gazpacho extra zest by adding a little roasted garlic and Worcestershire sauce. If you’d like to make a vegan gazpacho, just leave out the Worcestershire, which contains anchovies. Use vegan cheese instead of parmesan or serve with vegan crackers.
Roasted garlic is easy to make yourself and adds flavor to everything from gazpacho to salad dressing. Place one or two heads of garlic, a little olive oil and kosher salt on a sheet of foil. Break unpeeled garlic into cloves and coat with oil and salt. Then fold up the foil and bake the garlic at 400 F until soft and fragrant, about 30 – 40 minutes. Let cool, then squeeze garlic out of the shell into a bowl. Mash and use as needed.
We like a chunky gazpacho, so we pulse as little as possible to achieve a chunky soup.
Drop parmesan on the baking sheet or use a small biscuit or cookie cutter for more uniform circles. Use a teaspoon for minis or a tablespoon for BIG crisps. Bake for 5-6 minutes at 400 F.
Gazpacho makes a great starter, side or party sipper.
For a smaller amount, just cut the recipe below in half.
We like to keep a full pitcher in the refrigerator for a snack that’s low fat, low calorie and tastes great all week long.
Use Parmesan crisps for dippers or dig in with a spoon!
[tasty-recipe id=”7643″]
My mother makes great Gazpacho, and so whenever I see Gazpacho in restaurants I order it but I am always disappointed. Then I tasted the Gazpacho with Dana’s recipe — as good if not better than my mother’s! Wonderful taste, just the right amount of crunchiness and spice (flavorful but not too spicy). Loved it!
Thanks Larry! It will taste even better when you make it yourself! Enjoy!