Gazpacho With Goat Cheese

Gazpacho With Goat Cheese
Anna Williams
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

2 1/2
pounds
beefsteak tomatoes, roughly chopped
2
small cloves garlic, peeled
1/2
small sweet onion, roughly chopped
2
red bell peppers, roughly chopped
1
pound
Kirby cucumbers, peeled and roughly chopped
1/4
cup
fresh lemon juice
kosher salt and black pepper
3
ounces
goat cheese, crumbled
1
cup
fresh corn kernels (from 2 ears)
3
tablespoons
fresh cilantro, roughly chopped
2
tablespoons
extra-virgin olive oil
crusty bread (optional)

Directions

  1. Working in batches, place the tomatoes, garlic, onion, bell peppers, and cucumbers in a food processor and pulse until almost pureed.
  2. Transfer to a large bowl and stir in the lemon juice, 1 ½ teaspoons salt, and ½ teaspoon pepper.
  3. Ladle the soup into individual bowls and top with the goat cheese, corn, and cilantro.
  4. Drizzle with the olive oil and serve with the crusty bread (if using).
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 129
  • Fat 14 g
  • Sat Fat 6 g
  • Cholesterol 17 mg
  • Sodium 856 mg
  • Protein 10 g
  • Carbohydrate 28 g
  • Sugar 15 g
  • Fiber 6 g
  • Iron 2 mg
  • Calcium 119 mg
What does this mean? See Nutrition 101.

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