Provence Recipe – Courgette Gaspacho served with a goat’s cheese and basil tartine from Claudia’s Kitchen
Here’s another great Provencal recipe from the wonderfully talented Claudia.
Ingredients for 6 large serving glasses of 12 small serving glasses
1 onion
½ a green pepper
3 courgettes
1 cucumber
2 table spoons of white balsamic vinegar
1 slice of white packaged bread
1 garlic clove
20 cl of vegetable stock
4 tablespoons of olive oil
Salt, pepper and mild chilli powder
Pour les tartines
Grilled bread
Brousse du Rove goat’s cheese
Basil and thyme
Salt, pepper and mild chilli powder
2 tablespoons of olive oil
Preparation instructions follow photo
To prepare
Finely dice the onion and courgettes
Heat two tablespoons of olive oil and gently fry the onion, courgettes, and crushed garlic for 10 mn.
Mix the courgettes with the cucumber (finely diced), the pepper (finely diced) and the white balsamic vinegar, the bread (finely diced), the salt, pepper and mild chilli powder, and add the stock until the required consistency is acquired.
Fill the glasses and decorate with sprigs of mint flower.
Grill the slices of bread
Mix the goat’s cheese with chopped basil, thyme, salt, pepper, mild chilli powder, and olive oil
Spread the mixture onto the grilled bread
Serve the gazpacho accompanied by the tartines.
To get in touch with Claudia’s kitchen please email jamie@provenceguru.com
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