Tomato stuffed with creamy cheese with gazpacho
4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.
Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gaspatxo in the fridge. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Pour the gaspatxo into soup bowls and place the tomato/es on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
This dish can be changed by stuffing the tomatoes with tuna and light mayonnaise or with yogurt sauce or cocktail fish served cold.
The tomatoes are rich in vitamin C and lycopene, a potent antioxidant which increases when the tomato is shredded. The cheese that is used is very rich in Calcium and vitamin D (needed in bones), and if we also add dried fruit we can achieve a balance between healthy fats, fiber and minerals like selenium and magnesium.