Gazpacho with Roast Cherry Tomatoes, Coriander and Xinomitzithra

Servings: 4-6
Preparation time: 30 minutes
Ingredients

1 kg of cherry tomatoes 
1 tbs of dried thyme
1 tbs of dried basil
olive oil
salt, pepper
1 tsp of sugar
1 lt of chicken stock
1 cucumber
1 yellow pepper
parsley
1 small onion
1 clove of garlic, optional
2 tbs of coriander, finely chopped
3 slices of bread
200 g of xinomitzithra cheese

Procedure

Preheat oven at 180° C.

Finely chop coriander , parsley, onion and garlic

Finely chop cucumber (seeded, but with the skin
Slice the tomatoes in half and sprinkle with salt and pepper.

 Drizzle with olive oil, sugar, dried thyme and basil. Roast  for approximately 15 minutes and puree in a blender.

Saute the onion and garlic in a little olive oil, add the tomato puree, finely chopped cucumber , onion, garlic, parsley and chicken stock.

 Bring to a boil and simmer for 10 minutes; add the bread.

 Puree in a blender and strain.

Serve with the xinomitzithra cheese formed into a quenelle, and drizzle with coriander oil (1 sprig of fresh coriander blended with 100ml of olive oil, strained through a fine sieve).

Tips
You may use fresh pomodori tomatoes as well, or the delicious Santorini tomatoes if you are in the island