Summer Gazpacho

Serves 4 – Preparation time 10 minutes – Easy


  • 500g of tomatoes
  • 1 piece of cucumber
  • 1 clove of garlic
  • 1 drizzle of olive oil
  • 1 drizzle of sherry vinegar
  • 200g of sheep’s milk fresh cheese
  • Some chervil sprigs


  1. Wash the tomatoes and the cucumber. Cut them into pieces.
  2. Put all the ingredients in a blender bowl, mix. Leave to stand in the fridge for at least 1 hour.
  3. Add a little quenelle of sheep’s milk fresh cheese, pour the gazpacho in the verrines.
  4. Decorate with a chervil sprig.