Tomato Gazpacho with Cabécou-stuffed Tomatoes

Name: Tomato Gazpacho with Cabécou-stuffed Tomatoes
Yield: Serves 4
Ingredients: A little olive oil for brushing; 8 ripe but firm small tomatoes; 2-3 (4) tablespoons fresh white breadcrumbs; 25 g (1 oz, ½ cup) mixed fresh herbs, such as basil, chervil, parsley & chives, finely chopped; 1 egg yolk; 1 small courgette, very finely chopped; ½ onion, very finely chopped; 2 Cabécou cheeses or other small, firm goat’s cheeses; 2 tablespoons dry vermouth; Salt & freshly ground white pepper; 1 tablespoon caster sugar; 150 ml (¼ pint, ⅔ cup) Vegetable Stock; A bunch of fresh basil; 2 tablespoons red wine vinegar; 900 g (2 lb) overripe plum tomatoes (or use half plum tomatoes, half beef tomatoes); 1 tablespoon tomato ketchup; 1 tablespoon olive oil; 1 small garlic clove, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

The surprising thing about this recipe is the stunning contrast of hot and cold. The chilled smooth gazpacho is poured around stuffed tomatoes that have come straight from the oven. The soup is strongly scented with basil, which I love to use in large quantities, but you can always reduce the amount if you prefer or if you don’t have much available.

Ingredients

Soup
Vegetarian

Ingredients

Method