7.243 Gazpacho with Parmesan Crisp

7.243

4 (Sun) September 2016

Gazpacho with Parmesan Crisp

2.5

by me

at home

-One Serendra, Taguig-

with the family

My first attempt at gazpacho.

My first attempt at parmesan crisps.

img_5682
Started the maceration process last night, and in CAL’s giant gazpacho bowl (see above)!

Alas, the family didn’t dig either.  The rawness of the gazpacho was a bit harsh, maybe too much garlic, and the flavors hadn’t quite melded — DJ, sensitive palate like me, commented : “Why does this taste like cucumber??”  Nothing inherently objectionable about the crisps, which were crispy and savory and otherwise would’ve paired nicely with the gazpacho, but no. Oh well.

3 thoughts on “7.243 Gazpacho with Parmesan Crisp

  1. easiest thing ever : just grate fresh parmesan (all recipes i’ve seen call for moist cheese, as opposed to something that’s been drying out in the freezer, which facilitates melting), spoon out thinly into 2-inch circles on a baking sheet; bake in a 375F oven for about 8-10 minutes until golden. as the cheese melts, it spreads out a bit and begins to bubble, then holes appear as the moisture evaporates. i found that the grease in the cheese was enough to keep them from sticking to the sheet (but recipes do call for silicon sheets, or greasing the pan etc). after a few minutes, they turn crispy. kinda salty when warm, but mellows out as they cool off. good luck!

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