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

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.