Gazpacho with goat’s cheese balls

Serves 4

 Wash the vegetables in half. Dice half of them as an accompaniment for the gazpacho and place in the fridge. Cut the other half into pieces.

 Blend the vegetables, add the slice of bread and then blend again.

 Add salt, pepper and a drop of tabasco, 2 tbsp sherry vinegar and a dash of olive oil.

 Place the soup in the fridge for two hours.

 Make little goat’s cheese balls, by removing the rind and rolling in the palm of your hand.

 An hour before serving the gazpacho, finely cut the olives and chives. Roll the goat’s cheese balls in the mixture and cool in the fridge.

 Pour the gazpacho into bowls and add the goat’s cheese balls. Serve the diced vegetables aside with some toast.

 Tip: prepare the gaspacho the night before to enhance the flavours.

 Accompany with a Costières de Nîmes.