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.
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.
