Gazpacho and Mustard-flavoured Brousse
This refreshing gazpacho with savoury tomatoes and tangy mustard browse is an elegant, easy-to-prepare starter or meal for a hot summer day.
Equipment
- blender or immersion blender
Ingredients
- 10 Roma tomatoes
- 3 cloves garlic
- 1 shallot
- salt and freshly ground black pepper to taste
- 250 g brousse See notes. Fresh goat cheese or ricotta are good substitutes
- 30 g whole grain mustard
- olive oil CastelineS Classic
Instructions
- Peel the tomatoes.
- Cut the tomatoes in half and remove the seeds.
- Using a blender, combine the tomatoes with the shallot and garlic, adding a drizzle of olive oil while blending.
- Add salt to taste and chill.
- Mix the brousse with the mustard.
- Just before serving, pour the gazpacho into bowls.
Notes
Brousse is a traditional whey cheese from Provence. It is a soft, moist cheese without a rind. The whey (typically ewe, but can also be goat or cow) is heated to more than 176°F for pasteurization. The French word brousse means to mix or beat. Often, brousse is sold in small plastic baskets, which allows the excess liquid to drain.
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