Gazpacho soup

This recipe is inspired by a starter at our hotel near Col d’Izoard. Served with some good country bread it makes a tasty light lunch on a hot summer day. When choosing the gazpacho, we still think that the Spanish Alvalle makes the best. You can replace fromage blanc with thick Greek youghurt.

2 servings

400 ml ready-made preferably organic gazpacho

4 tbsp. fromage blanc 0% fat

½ cucumber

1 oval tasty tomato

3 slices of Parma ham

Chopped basil leaves

Whisk the fromage blanc into the gazpacho and divide into two bowls. Chop the tomato and cucumber into small cubes and divide on top of the gazpacho. 

Chop the Parma ham into small pieces and divide into the bowls.  Decorate with basil and serve at once.