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Both fresh and slightly fruity, this tomato and strawberry gazpacho accompanied by fromage frais is a delicious recipe.
Ingredients for 4 persons :
- 200 g of strawberries Plougastel type
- 150 g of tomatoes (Olivette, etc)
- 1 fennel and its luminaries
- 150 g of fresh goat cheese
- 5 cl of white rice vinegar
- 1 tbsp. tablespoons of brown sugar
- 1 tbsp. tablespoon gomasio
- Fleur de sel, freshly ground pepper
Tomato, strawberry and cream cheese gazpacho
> Wash the vegetables.
> Stem the strawberries, peel the tomatoes and mince the fennel, keeping the tops for decoration.
> Place the whole in the blender and mix.
> Season with fleur de sel and pepper.
> Add the white rice vinegar, mix well and add the sugar if necessary.
> Correct the seasoning.
> Arrange the gazpacho in small bowls, verrines or small deep plates.
> Add a few teaspoons of fresh goat cheese.
> Sprinkle with gomasio, garnish with tops of fennel.
> Serve well chilled.
Chef's B.A.BA
If you don't have gomasio, replace it with golden sesame and fleur de sel. Other fresh cheeses can replace goat cheese.
Learn more about gomasio
It is very easy to make the gomasio yourself: 1 tsp. of coarse salt and 6 tbsp. tablespoons of blond sesame seeds. Dry roast the seeds with salt for a few minutes in a pan over medium heat, stirring constantly.
Coarsely grind using a pestle. Gomasio can be stored for several months in a closed jar in a cool, dry place.
Recipe: A. Beauvais, Photo: C. Herlédan
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