Tomato and raspberry gazpacho with camembert
Ingredients
-
150g of Camembert Royal Ermitage
-
500g of tomatoes
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250g of raspberries
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1 half cucumber
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1 small onion
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10cl of olive oil
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1 pinch of espelette pepper
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Some leaves of fresh basilic
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Salt
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Pepper
Preparation
- Cut the tomatoes: cut a cross into the base, then plunge into boiling water for 20-30 seconds, then into iced water to stop the cooking process. The skin should peel away easily.
- Blend the raspberries and strain them to remove the seeds. Then mix the raspberry flesh with the tomatoes and cucumber.
- Add a few basil leaves, olive oil, Espelette pepper, salt and pepper. Leave in a cool place.
- Cut the Camembert cheese into small cubes. Finely chop the red onion.
- Pour the gazpacho into verrines. Sprinkle with diced camembert, add a few slices of red onion, a drizzle of olive oil and a few small basil leaves.
- Add some raspberries, small diced tomatoes and cucumber for decoration.
Gourmet tip
Serve chilled, with a small slice of toasted bread or breadstick.
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