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Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

Dinner ideas of Andorra by Carles Flinch


  • 4 pear tomatoes or tomatoes from the Canary’s
    300 g of creamy goats cheese
    200 ml of tomato juice
    extra virgin olive oil
    apple vinegar
    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 gazpacho in the refrigerator. 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 gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.
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