Recipe
TOMATO STUFFED WITH CREAMY CHEESE WITH GAZPACHO
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 10 minutes
Totaltime: 30 minutes Dinner ideas of Andorra by Carles Flinch
Ingredients
- 4 pear tomatoes or tomatoes from the Canary’s
- 300 g of creamy goats cheese
- 200 ml of tomato juice
- extra virgin olive oil
- apple vinegar
- 50 g toasted almonds
- 50 g toasted hazelnuts
- 25 g pine nuts
- salt, pepper and basil
- parsley or chives for decoration
Preparation
-
Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
main ingredients:
type of dish:
main
cuisine:
specific recipes:
Chef-recipe
season and occasion: Summer
dietary considerations:
Array
Type of meal:
lunch
-
Tomato-feta phyllo kisses
-
Tomato-basil tortellini
-
Stuffed boneless turkey with tart cherry gravy
-
Roasted salmon with white beans tomato and spinach
In the kitchen. Happening Now
The latest
