Tomato Gazpacho with Cabécou-stuffed Tomatoes

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

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