Tomato and raspberry gazpacho with camembert

Tomato and raspberry gazpacho with camembert

15 min
45 min
8 people

Ermitage cheese used : Camembert Royal

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  • Camembert Royal Ermitage 150g of Camembert Royal Ermitage
  • tomatoes 500g of tomatoes
  • raspberries 250g of raspberries
  • cucumber 1 half cucumber
  • red oinion 1 small onion
  • olive oil 10cl of olive oil
  • dry pepper 1 pinch of espelette pepper
  • fresh basilic Some leaves of fresh basilic
  • salt Salt
  • pepper Pepper


  1. Cut the tomatoes: cut a cross into the base, then plunge into boiling water for 20-30 seconds, then into iced water to stop the cooking process. The skin should peel away easily.
  2. Blend the raspberries and strain them to remove the seeds. Then mix the raspberry flesh with the tomatoes and cucumber.
  3. Add a few basil leaves, olive oil, Espelette pepper, salt and pepper. Leave in a cool place.
  4. Cut the Camembert cheese into small cubes. Finely chop the red onion.
  5. Pour the gazpacho into verrines. Sprinkle with diced camembert, add a few slices of red onion, a drizzle of olive oil and a few small basil leaves.
  6. Add some raspberries, small diced tomatoes and cucumber for decoration.

Gourmet tip

Serve chilled, with a small slice of toasted bread or breadstick.