Yellow tomato gazpacho with basil crumble and stracciatella cheese

Peel the cucumber and onion and wash all the vegetables, blend them in the mixer with vinegar, stale bread, a pinch of salt and pepper, a drizzle of oil and a few drops of tabasco.

Pour the gazpacho into a baking dish and cool it in Freddy with the blast chilling function for about thirty minutes. 

In the meantime, blend the basil with the Parmesan cheese, a pinch of salt and pepper and a drizzle of oil to obtain a fairly dry grain. Chop with knife the olive Taggiasche roughly. Remove the gazpacho from the Freddy, serve it and decorate it with a bit of stracciatella, the basil crumble and a teaspoon of chopped Taggiasche olives.

Thanks to Freddy you can prepare a summer gazpacho even at the last moment because, thanks to the blast chilling function, you will be able to serve it cold in a few minutes, without having to leave it in the refrigerator for 2-3 hours and without having to water it down with ice.

You can also decide to prepare a generous amount of gazpacho and freeze it with Freddy's shock freezing function, and then keep it in the freezer for up to 8 months. If necessary, all you have to do is defrost the desired amount in the refrigerator to be able to enjoy it cold.