{"id":7473,"date":"2021-03-31T18:05:43","date_gmt":"2021-03-31T16:05:43","guid":{"rendered":"https:\/\/pestofresco.eu\/gazpacho-revisited-ligurian-style-with-fresh-pesto\/"},"modified":"2025-02-19T12:22:49","modified_gmt":"2025-02-19T11:22:49","slug":"gazpacho-revisited-ligurian-style-with-fresh-pesto","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/gazpacho-revisited-ligurian-style-with-fresh-pesto\/","title":{"rendered":"Gazpacho Revisited Ligurian Style with Fresh Pesto"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">A very fresh appetizer or aperitif, ideal starting in spring and throughout summer: here is Gazpacho revisited Ligurian style with Pesto Fresco elaborated by chef Gian Luca Cellerino of Ristocaff\u00e8 il Ponte in Toirano.<\/h2>\n\n<p class=\"wp-block-paragraph\">Spring is here and the temperatures are getting warmer: our very fresh <strong>Gazpacho revisited Ligurian style with Pesto Fresco Genovese<\/strong> is ideal to enrich a <strong>refined appetizer<\/strong> or a <strong>tasty aperitif<\/strong>.<br\/>Here is the recipe developed by <strong>chef Gian Luca Cellerino<\/strong> of <strong>Ristocaff\u00e8 Il Ponte di Toirano<\/strong> for our <strong>Frasca e Nassa Artisan Laboratory in Loano<\/strong>.<\/p>\n\n<h3 class=\"wp-block-heading\">Gazpacho revisited Ligurian style with Fresh Pesto: ingredients for 4 people<\/h3>\n\n<ul class=\"wp-block-list\"><li>1 170g jar of Pesto Fresco<\/li><li>800g of ripe tomatoes<\/li><li>a basil seedling<\/li><li>\u00bd fresh spring onion<\/li><li>3 sprigs of fresh oregano<\/li><li>2 tablespoons EVO oil<\/li><li>Juice of half a lemon<\/li><li>Salt and pepper to taste<\/li><li>20 Mozzarella Cherries<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Gazpacho revisited Ligurian style with Pesto Fresco: procedure<\/strong><\/h3>\n\n<ul class=\"wp-block-list\"><li>Cross-cut the tomatoes and blanch them in boiling water for 1 minute<\/li><li>Remove from the pot and soak the tomatoes in ice water (this will make it easier to remove the skin)<\/li><li>Wash 10 basil leaves and dry them<\/li><li>Browse the 3 sprigs of oregano<\/li><li>Peel the tomatoes, remove the seeds and cut into pieces. Keep the vegetable water aside. <\/li><li>Put the chopped tomatoes in the glass of an immersion blender with 10 basil leaves, oregano, oil, and lemon juice and cream it. If you want it smoother, add some of the tomato vegetation water kept aside <\/li><li>Adjust salt and pepper to your taste and store the Ligurian-style Gazpacho in the refrigerator for about 1 hour<\/li><li>Wash some basil leaves, choosing the best ones, and dry them<\/li><li>Arrange the Ligurian-style Gazpacho in the soup plate. Add 5 mozzarella cherries for each diner and garnish with generous drops of Pesto Fresco, a few basil leaves and a drizzle of EVO oil. <\/li><li>A modern alternative: serve Ligurian-style Gazpacho with Pesto Fresco as an aperitif inside a single-serving shot glass, inserting a mozzarella cherry and a basil leaf skewered on a skewer.<\/li><\/ul>\n\n<p class=\"wp-block-paragraph\">You can purchase our <strong>Fresh Pesto<\/strong> on this site at the &#8220;<strong><a href=\"https:\/\/pestofresco.eu\/en\/shop\/\">buy online<\/a><\/strong>&#8221; to have it <strong>conveniently<\/strong> delivered <strong>to your home<\/strong> or in the <strong>h24 vending machine<\/strong> in <strong>Loano<\/strong> at <strong>Corso Europa 14e<\/strong>.<br\/>Enjoy your meal!<br\/><br\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A very fresh appetizer or aperitif, ideal starting in spring and throughout summer: here is Gazpacho revisited Ligurian style with Pesto Fresco elaborated by chef Gian Luca Cellerino of Ristocaff\u00e8 il Ponte in Toirano. Spring is here and the temperatures are getting warmer: our very fresh Gazpacho revisited Ligurian style with Pesto Fresco Genovese is&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[596,961,553,1332,823,582],"class_list":["post-7473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chef-gian-luca-cellerino-en","tag-craft-workshop-frasca-and-nassa-loano","tag-fresh-pesto","tag-gazpacho-ligurian","tag-il-ponte-ristocaffe","tag-pesto-genovese-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Very fresh appetizer or aperitif, ideal starting in spring and all summer long: here is Gazpacho revisited Ligurian style with Pesto Fresco A very fresh appetizer or aperitif, ideal starting in spring and throughout summer: here is Gazpacho revisited Ligurian style with Pesto Fresco elaborated by chef Gian Luca Cellerino of Ristocaff\u00e8 il Ponte in Toirano. 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Spring is here and the temperatures are getting warmer: our very fresh Gazpacho revisited Ligurian style with Pesto Fresco Genovese is\" \/>\n\t\t<meta name=\"twitter:image\" content=\"https:\/\/pestofresco.eu\/wp-content\/uploads\/2021\/03\/gazpacho-rivisitato-ligure-pesto-fresco-genovese.png\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#article\",\"name\":\"Gazpacho Revisited Ligurian Style with Fresh Pesto | Gazpacho alla Ligure with Pesto Fresco\",\"headline\":\"Gazpacho Revisited Ligurian Style with Fresh Pesto\",\"author\":{\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/author\\\/maria\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pestofresco.eu\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/gazpacho-rivisitato-ligure-pesto-fresco-genovese.png\",\"width\":560,\"height\":315,\"caption\":\"Gazpacho alla ligure con Pesto Fresco Genovese\"},\"datePublished\":\"2021-03-31T18:05:43+02:00\",\"dateModified\":\"2025-02-19T12:22:49+01:00\",\"inLanguage\":\"en-US\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#webpage\"},\"articleSection\":\"recipes, Chef Gian Luca Cellerino, craft workshop frasca and nassa loano, fresh pesto, gazpacho ligurian, Il Ponte Ristocaff\\u00e8, pesto genovese\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/category\\\/recipes\\\/#listItem\",\"name\":\"recipes\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/category\\\/recipes\\\/#listItem\",\"position\":2,\"name\":\"recipes\",\"item\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/category\\\/recipes\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#listItem\",\"name\":\"Gazpacho Revisited Ligurian Style with Fresh Pesto\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/gazpacho-revisited-ligurian-style-with-fresh-pesto\\\/#listItem\",\"position\":3,\"name\":\"Gazpacho Revisited Ligurian Style with Fresh Pesto\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/category\\\/recipes\\\/#listItem\",\"name\":\"recipes\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/pestofresco.eu\\\/en\\\/#organization\",\"name\":\"Pesto Fresco\",\"description\":\"Il pesto ligure \\u00e8 una salsa a crudo a base di basilico che si utilizza tradizionalmente per condire la pasta. 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