Gazpacho and Mustard-Flavoured Brousse


& Classic

  • 10 Roma tomatoes
  • 3 garlic cloves
  • 1 shallot
  • Salt
  • Pepper
  • 250g / 9oz brousse (a fresh ewe’s or goat’s cheese)
  • 30g / 1oz whole-grain mustard
Blanch and peel the tomatoes.

Halve the tomatoes and hollow them out.

Mix the tomatoes with the shallot and garlic, then mix with a little olive oil.

Add salt to taste, then reserve in a cool place.

Mix the brousse with the mustard.

To serve, pour the gazpacho into the bowls.

With two soupspoons, shape a quenelle of cheese and place it in the gazpacho.

Add pepper and a little olive oil.