Gazpacho and Mustard Brousse
Ingredients:
- CastelineS Classic Olive Oil
- 10 Roma tomatoes
3 cloves garlic
1 shallot
Salt
Pepper
250g Brousse
30g whole grain mustard
Blanch and peel the tomatoes.
Cut the tomatoes in half and deseed them.
Blend the tomatoes with the shallot and garlic, adding a drizzle of olive oil while blending.
Add salt to taste, then chill.
Mix the Brousse with the mustard.
Just before serving, pour the gazpacho into bowls.
Using two tablespoons, form a quenelle of mustard Brousse and place it in the gazpacho.
Add pepper and a drizzle of olive oil.