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Gazpacho with Burratina alla Genovese Pesto, Crispy Prosciutto, and Basil Oil

Schwierigkeit:
20 Minuten
4 Personen
Zutaten
  • 200g stale bread
  • 80g sliced prosciutto crudo
  • 4 burratine with Genovese pesto
  • 4 tablespoons white wine vinegar
  • 2 tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cucumber
  • 1 red onion
  • Extra virgin olive oil
  • Basil-infused extra virgin olive oil
  • Fresh basil
  • Salt and pepper
In diesem Rezept

Natives Olivenöl extra, nur Fruchtfleisch
Produkt entdecken
In diesem Rezept

Natives Olivenöl extra mit Basilikum
Produkt entdecken

Vorbereitung des Rezepts

1

Roughly chop the bell peppers, cucumber, onion, and tomatoes.

2

Remove the crust from the stale bread and combine everything in a blender with extra virgin olive oil, Casa Rinaldi white wine vinegar, salt, and pepper.

3

Blend for a few minutes until smooth and liquid.

4

In a skillet, cook the slices of prosciutto until crispy.

5

Serve the gazpacho in a bowl with a burratina alla Genovese pesto from Casa Rinaldi. Crumble the crispy prosciutto over the top and finish with fresh basil and a drizzle of Casa Rinaldi basil-infused extra virgin olive oil.

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