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

Provence recipe Gaspacho de courgette

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


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