Gazpacho with Gorgonzola



  • 100 g (3 1/2 oz) of strong Gorgonzola
  • 1 red pepper
  • 1 clove of garlic
  • 500 g (1 1/9 lbm) of tomatoes
  • 1 cucumber
  • 1/2 onion
  • 50 g (1 3/4 oz) of dry bread
  • salt as you like
  • extra virgin olive oil


Soak the bread in a bowl. Cut the tomatoes into 4 pieces and remove the seeds, peel the cucumber and cut it into pieces, clean the pepper by removing the seeds and cut it into lobes. Put all the ingredients into a food processor together with the onion and the garlic. Mix it carefully.

Add to the mixture of vegetables the squeezed bread, add oil and salt and continue to mix until you get a homogeneous and smooth mixture. Leave the gazpacho to stand in the refrigerator for some hours. In the meantime dice Gorgonzola. Pour then the chilled mixture in glasses or in soup dishes and add Gorgonzola cheese as final touch.

PAIRED WINE: Sauvignon

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